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Photo of Moroccan lamb shanks by WW

Moroccan lamb shanks

Total Time
3 hr 15 min
15 min
3 hr
Infused with exotic spices, these tender lamb shanks are oh-so-fragrant and flavoursome


Lamb shank meat, off the bone, raw

480 g, (4x150g), fat trimmed

Ground cumin

1 tsp

Ground coriander

1 tsp


5 clove(s), crushed

Brown onion

1 medium, finely chopped

Dried bay leaf

1 whole, dried

Moroccan seasoning

1 tbs, ras-el-hanout

Chicken stock cube

1 individual


5 small, cut into 2cm pieces

Dried saffron

1 tsp, pinch


3 medium, quartered


3 medium, halved, thickly sliced

Dry couscous

1 cup(s), (185g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 240°C. Place the lamb in a single layer in a small roasting tin. Combine cumin, coriander and 1 crushed garlic clove in a small bowl. Season with salt and freshly ground black pepper. Rub the garlic mixture over the lamb. Lightly spray with oil. Cover the tray with foil and decrease the oven to 180°C. Roast for 2 1/4 hours. Remove the foil and roast for 45 minutes or until the lamb is tender.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook the onion, bay leaf and remaining garlic for 5 minutes or until softened. Add the Moroccan spice mix and cook, stirring, for 30 seconds or until fragrant. Dissolve the stock cube in 5 cups (1.25L) water and add to the saucepan with the carrot and saffron. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add the turnip and zucchini and simmer, covered, for 20 minutes or until the vegetables are tender.
  3. Place the couscous in a large heatproof bowl. Add 1 1/2 cups (375ml) boiling water. Stir. Cover and set aside for 5 minutes or until the liquid is absorbed. Separate the grains with a fork.
  4. Serve the lamb with the couscous in shallow bowls. Ladle over the broth and the vegetables.