Moroccan-Style Lamb Shanks with Green Olives & Apricots

  • Prep Time 10 min
  • Total Time 4 h
  • Serves: 6

Ingredients

  • 4 lamb shanks (4 lb./2 kg)
  • 3/4 tsp salt and pepper, divided 4 mL each
  • 3 tbsp olive oil, divided 45 mL
  • 2 medium onions, diced
  • 4 cloves garlic, sliced
  • 2 tsp ground cumin 10 mL
  • 2 tsp ground paprika 10 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 1 can diced tomatoes 796 mL
  • 1 cup beef broth 250 mL
  • 3/4 cup pitted, halved green olives 175 mL
  • 1/2 cup chopped dried apricots 125 mL
  • 2 tbsp finely chopped fresh mint (optional) 30 mL

Directions

  • Step 1

    Preheat oven to 325ºF (160ºC). Season lamb shanks with 1/2 tsp (2 mL) each salt and pepper. Heat half the oil in Dutch oven or large oven-proof saucepan over medium heat. Brown lamb shanks in batches, about 20 min., transfer to platter.

  • Step 2

    Heat remaining oil in same pan. Cook onions and garlic until lightly golden and tender, about 6 min. Stir in cumin, paprika, cinnamon, remaining salt and pepper; cook 2 min. until fragrant. Pour in tomatoes and broth; bring to a boil. Add lamb shanks, olives and apricots to pan.

  • Step 3

    Bake, covered, stirring occasionally, 3 to 3 1/2 hr. until meat is very tender. Remove meat from bone and return to pot. Sprinkle with mint before serving. Serve with couscous and lemon wedges.

Tip

To make an even heartier dish, stir in 1 can (540 mL) chickpeas in the last hr. of baking.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 540
  • Fat 30 g
  • Saturated Fat 10 g
  • Carbs 19 g
  • Sugar 11 g
  • Protein 51 g
  • Cholesterol 160 mg
  • Fibre 4 g
  • Sodium 830 mg