Recipe: Moroccan Lamb Shanks

Two words: mouth watering. This Moroccan Lamb Shank recipe is a delicious blend of sweet and savoury that is found in Moroccan cooking.


  • 2 Lamb Shanks
  • 1 litre Chicken Stock
  • 6tbs Moroccan Seasoning
  • Olive oil
  • 1 large onion, diced
  • 400g tin crushed tomatoes
  • 3 garlic cloves, crushed
  • 2 rosemary springs
  • 2 tbs Harissa Paste
  • ½ cup dried apricots, chopped
  • ½ cup pitted dates, chopped
  • Coriander leaves and slivered almonds, to serve

Cookware Needed:


  1. Heat oil in a 9 Quart Camp Oven.
  2. Dust lamb shanks in Moroccan Seasoning, keeping 2 tbls aside.
  3. Fry off lamb shanks in the camp oven, rotating until brown on all sides. Remove and leave to rest.
  4. Deglaze oven with splash of chicken stock then fry off diced onion until translucent.
  5. Add tomatoes, garlic, rosemary, harissa Paste and reserved Moroccan Seasoning. Mix well.
  6. Return shanks, including juices, to the oven and add remaining chicken stock. Add water if required to nearly cover the shanks.
  7. Cook with low heat for 3.5 hours, turning every 30 mins.
  8. Add apricots and dates and cook for a further 15 mins.
  9. Serve with rice, couscous, mash potato or polenta.