Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs (about 3 lbs) lamb shanks, olive oil, large, thinly sliced 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.

Prep: 20 min Cook: 180 min Serves 4 Moroccan cuisine 650 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 3 lbs) lamb shanks from drying out.

Can I substitute ingredients in Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Moroccan Lamb Shanks with Preserved Lemon?

Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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