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Moroccan Lamb Shanks

Yields4 ServingsPrep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

Punchy Moroccan flavours and slow cooked lamb shanks pair beautifully with drizzles of avocado oil. Get the recipe here.

Moroccan Lamb Shanks


2 Tbsp [Bodega] Moroccan rub
2 Tbsp Avocado oil
4 Lamb shanks
1 red capsicum, sliced into chunks
1 onion, quartered, skin on
3-4 cloves garlic, skin on
2 sprigs each of thyme, rosemary
3-4 spring onion tops, chopped in half
1 tomato, quartered
1 cup water
Salt to taste


  1. Preheat oven to 160°C / 320°F.
  2. Drizzle the Avocado Oil all over the shanks. Shake the Moroccan rub and gently massage to get an even covering. Set aside.
  3. In a large roasting dish with a tight fitting lid place the capsicum, onion, garlic, herbs, spring onion tops, tomatoes and water. Place the shanks on top and give everything a good drizzling of our Olive oil.
  4. Place into the oven and roast of r 1h and 45m. Remove lid and continue to cook for a further 30 minutes. Remove to rest. I like to spoon a little fat off the top of what is left in the pan, add a little water and reduce to pour over the lamb when serving. Delicious.
  5. Serve straight away with couscous salad!
Nutrition Facts

Servings 0

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