Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Tender lamb shanks slow-roasted with aromatic Moroccan spices and the bright, tangy flavor of preserved lemon for a rich, authentic taste. This Moroccan-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, thinly sliced onion
• 4 cloves, minced garlic cloves
• 1 whole, pulp removed and rind finely chopped preserved lemon
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp turmeric
• 2 cups chicken broth
• 1 cup (from 1 small can) chopped tomatoes
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp honey

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Instructions

1. Step 1: Preheat the oven to 325°F. Pat dry 4 lamb shanks and season generously with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown each lamb shank for 4-5 minutes per side until a deep golden crust forms, then remove and set aside.
3. Step 3: In the same pot, add 1 large thinly sliced onion and 4 minced garlic cloves, sauté for 5 minutes until fragrant and softened.
4. Step 4: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp paprika, and 1/2 tsp turmeric, cooking for 1 minute until spices bloom.
5. Step 5: Add 1 cup chopped tomatoes, 2 cups chicken broth, 1 tbsp honey, and the chopped rind of 1 preserved lemon, stirring to combine.
6. Step 6: Return the lamb shanks to the pot, cover tightly, and transfer to the oven. Roast for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
7. Step 7: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the dish, and serve hot with couscous or crusty bread.