North African Braised Lamb Shanks

Slow-cooked to perfection, the North African Braised Lamb Shanks offer a feast of rich spices, tender meat, and a delightful contrast of sweetness from dried apricots. This dish is the embodiment of comfort, with deep, aromatic flavours that transport you straight to the heart of North Africa. Whether you’re looking for a meal to impress guests or simply seeking something hearty for a cosy night in, this recipe is sure to satisfy every craving.

Table of Contents

• Ingredient Breakdown
• The Role of Ras El Hanout: North Africa’s Signature Spice Blend
• Preparing the North African Braised Lamb Shanks
• Building the Base of the Sauce
• Simmering and Braising to Tender Perfection
• Finishing Touches: Reducing the Sauce
• Serving Your North African Braised Lamb Shanks
• More Lamb Recipes

Ingredient Breakdown

• Lamb shanks: The star of the dish. Lamb shanks are ideal for slow cooking, becoming melt-in-your-mouth tender as they braise.
• Extra-virgin olive oil: Used for searing the lamb shanks and for marinating, providing richness and a deep, fruity flavour.
• Ras el hanout: A quintessential North African spice blend. This mix typically includes a variety of spices like cinnamon, cumin, coriander, and turmeric, offering both warmth and complexity.
• Sea salt and freshly-ground black pepper: Essential for seasoning the lamb and bringing out the depth of flavours in the dish.
• Onions: Softened and caramelised to add sweetness and depth to the base of the braise.
• Garlic: A fragrant addition that complements the spices and adds an earthy undertone.
• Fresh ginger root: A zesty, warming note that balances the richness of the lamb and spices.
• Ground allspice, cumin, cinnamon, coriander: A blend of spices that enhance the complexity and aromatic quality of the dish, each adding its unique touch of heat, sweetness, and earthiness.
• Double concentrated tomato purée: Intensifies the sauce, adding both sweetness and acidity.
• Chicken stock: Forms the braising liquid, bringing moisture and richness to the dish.
• Dried apricots: A sweet counterpoint to the robust spices, adding a touch of fruity sweetness that melts into the sauce.
• Fresh mint and coriander: Garnish that provides freshness and brightness, cutting through the richness of the lamb and sauce.

The Role of Ras El Hanout: North Africa’s Signature Spice Blend

The heart of the flavour profile in North African Braised Lamb Shanks lies in the use of ras el hanout, a complex spice blend that encapsulates the essence of North African cuisine. Ras el hanout is a rich mix of spices that varies slightly from region to region, but typically includes a combination of cinnamon, cumin, coriander, turmeric, ginger, and paprika. This blend is the perfect complement to lamb, as it balances the richness of the meat with a fragrant warmth that is unmistakably North African.

What makes ras el hanout so unique is not just the individual spices but their harmonious combination. The cumin and coriander add earthiness, while the cinnamon provides a touch of sweetness. The addition of ginger offers a mild heat, and paprika adds depth, creating a well-rounded, aromatic experience. 

When marinated with olive oil, ras el hanout infuses the lamb shanks, allowing the spices to penetrate the meat, making each bite a burst of complex, layered flavour. This blend is central to creating the dish’s signature warmth and depth, transforming the lamb into a fragrant, melt-in-your-mouth delight.

Preparing the North African Braised Lamb Shanks

To start, the key to this dish lies in the marinade. The North African Braised Lamb Shanks rely on a simple yet impactful marinating process. Combining extra-virgin olive oil with ras el hanout, the marinade is massaged into the lamb shanks, ensuring every inch is covered in those distinctive spices. The lamb is then seasoned with salt and pepper, left to rest at room temperature for an hour, or even overnight for the best results. Allowing it to sit at room temperature before cooking ensures an even cook and enhances the flavours.

Once the lamb shanks are marinated, the next step is to sear them. Heat a Dutch oven and add a bit of olive oil to the pot. Searing the lamb on all sides is crucial. It locks in juices and creates a beautiful, caramelised crust that adds depth to the final dish. Be patient with this step; avoid overcrowding the pot to ensure each shank gets the perfect sear. When browned, set the shanks aside and move on to the next stage.

Building the Base of the Sauce

With the lamb shanks seared and resting on a plate, it’s time to build the base for your braising sauce. In the same pot, sauté finely chopped onions until softened, seasoning with a pinch of sea salt. This brings out the natural sweetness of the onions, which will complement the spices later. Add in garlic and ginger, stirring constantly to release their fragrant oils, followed by the ground allspice, cumin, cinnamon, and coriander. This blend of spices, when toasted, becomes even more aromatic, intensifying the flavours of the dish.

Next, add the double concentrated tomato purée and cook it until it darkens, creating a richer base for the sauce. This step is key. It deepens the umami of the sauce, ensuring that the finished dish is full of robust, savoury flavours.

Simmering and Braising to Tender Perfection

After the sauce base is ready, pour in the chicken stock and add the dried apricots. These apricots not only contribute a lovely sweetness but also soak up the braising liquid, softening and releasing their flavours into the sauce. Bring the mixture to a simmer before returning the seared lamb shanks to the pot. At this point, the lamb shanks will be fully immersed in the aromatic sauce, ready to slowly braise in the oven.

The key to the perfect North African Braised Lamb Shanks is time. Cover the Dutch oven and let it bake at a low temperature for 2 ½ hours. This slow cooking process ensures that the lamb becomes incredibly tender and the flavours have time to meld. The result? Shanks that practically fall off the bone, swimming in a fragrant, spice-infused sauce.

Finishing Touches: Reducing the Sauce

Once the lamb is tender, it’s time to finish the sauce. Remove the lamb shanks from the pot and skim off any excess fat that has risen to the surface. Then place the sauce over medium-high heat to reduce. This thickens the sauce, intensifying the flavours. Taste and adjust the seasoning with salt and freshly-ground black pepper to suit your preference.

Return the lamb shanks to the pot to reheat and ensure they are coated in the rich, reduced sauce. Before serving, top with freshly chopped mint and coriander. These fresh herbs provide a bright contrast to the rich lamb and warm spices, adding a refreshing note to the dish.

Serving Your North African Braised Lamb Shanks

When it’s time to serve, you’ll be greeted by a dish that’s as beautiful as it is flavourful. The lamb shanks should be so tender that they fall off the bone with a gentle pull. Serve with couscous, rice, or even a slice of crusty bread to soak up the delicious sauce. Garnishing with mint and coriander adds a burst of colour and freshness to the plate, making it as visually stunning as it is satisfying.

This North African Braised Lamb Shanks is the perfect dish to share with loved ones on a special occasion or as a comforting weekend meal. The warm, complex spices and tender meat will leave a lasting impression on anyone who tastes it. It’s a dish that not only fills your stomach but transports you to another world, offering a true taste of North Africa in every bite.

More Lamb Recipes

If you enjoyed the bold, rich flavours of these North African Braised Lamb Shanks, here are some more of my lamb-based recipes for you to try:

• Lamb Tagine with Chickpeas and Apricots: An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices.
• Lamb Koftas: These delicious lamb koftas are packed with flavour and incredibly quick and easy to make. Seasoned with onion, garlic, fresh herbs and spices, then grilled to perfection.
• Lamb Barbacoa: Delicious melt-in-your-mouth lamb – perfect for tacos, burritos, tostadas or anything else you might fancy! 
• Mulled Wine Braised Brisket: This Mulled Wine Braised Brisket is a hearty, festive beef stew that’s the perfect combination of savoury, sweet, and spiced flavours.

See how I make all these recipes and more over on my Instagram!