Name: Moroccan Braised Lamb Shank with Apricots
Prep time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1 serving
Ingredients: 1 lamb shank (about 450g); 1 tbsp olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1-inch piece fresh ginger, peeled and grated; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp sweet paprika; 1/4 tsp cayenne pepper (optional); 3/4 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; 1/2 cup canned crushed tomatoes; 1 cup low-sodium chicken broth (or lamb broth if available); 1/2 cup dried apricots, halved; 1 tsp honey; 1/2 tsp orange zest; 2 tbsp sliced almonds, toasted; 2 tbsp fresh cilantro leaves, chopped; Lemon wedges, for serving (optional)

Moroccan Braised Lamb Shank with Apricots

CinnamonPumpkin7362

This Moroccan Braised Lamb Shank with Apricots is a celebration of North African flavors and culinary tradition. The lamb is first deeply browned, then slowly cooked with fragrant spices, garlic, ginger, and tomatoes until meltingly tender. Sweet dried apricots and a hint of honey infuse the sauce with a warm, sweet-tart character, perfectly complementing the savory richness of the lamb. Finished with toasted almonds and cilantro for crunch and freshness, this dish is equally stunning for a special dinner or an adventurous solo meal. Serve with couscous or flatbread to soak up every drop of the jewel-toned sauce.

Ingredients

Instructions

Pat the lamb shank dry and season all over with salt and pepper.
Heat olive oil in a heavy-bottomed Dutch oven or oven-safe pot (with lid) over medium-high heat. Sear the lamb shank until deeply browned on all sides, about 8 minutes total. Transfer to a plate.
Reduce heat to medium. Add chopped onion and sauté until soft and golden, 5–7 minutes. Add garlic and ginger, cooking until fragrant, 1 minute.
Stir in cinnamon, cumin, coriander, turmeric, paprika, and cayenne. Toast spices for 1 minute, stirring constantly, until aromatic.
Add crushed tomatoes and cook, scraping up any browned bits, for 2 minutes.
Return the lamb shank to the pot. Pour in chicken broth and bring to a simmer. Stir in dried apricots, honey, orange zest, and another pinch of salt. Cover tightly with lid.
Transfer pot to a 325°F (160°C) oven and braise for 1.5–2 hours, turning the lamb halfway through, until it is tender and nearly falling off the bone.
Remove the lid for the last 15 minutes of cooking to allow the sauce to reduce slightly. Skim excess fat, if needed.
Taste and adjust seasoning. Serve the lamb shank with its sauce over fluffy couscous or with flatbread.
Garnish with toasted sliced almonds and chopped cilantro. Serve with lemon wedges if desired.