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Moroccan Lamb
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5 from 8 votes

Braised Moroccan Lamb

Melt-in-your mouth lamb shanks in a rich, deeply flavored sauce. Just a quick sear and then the oven does all the work for you! Perfect for a cozy dinner and a no fuss, fail-safe way to put together a show stopping entrée for the holidays!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dinner, Main Course, Main Dish
Servings: 4 people


  • 5 cups low sodium chicken stock
  • 1 chicken bouillon cube
  • 1 teaspoon salt
  • 4 tablespoon olive oil divided
  • 1 tablespoon cornstarch
  • 1 lb lamb neck cut into stew sized pieces
  • 3 lb lamb shank about 4
  • 2 sprigs rosemary fresh, about 8 inches
  • 8 sprigs thyme
  • 12 cloves garlic crushed
  • 1 onion large, cut into chunks
  • 2 tablespoon tomato paste
  • 2 tablespoon balsamic vinegar
  • 2 teaspoon cinnamon powder
  • 1 teaspoon cumin coriander powder optional
  • ½ teaspoon paprika powder optional
  • 8 prunes dried, optional
  • 2 jalapenos sliced, optional
  • 2 carrots large, sliced into ½ inch pieces, optional
  • 1 lb klondike fingerling potatoes cut in half, optional


  • Pre-heat the oven to 450° F.
  • Put the chicken stock and bouillon cube in a saucepan. Bring to boil. Set aside.
  • In a large bowl, combine the salt and corn starch with 2 tablespoon of olive oil . Add the lamb and coat thoroughly with the mixture.
  • Heat 2 tablespoon of olive oil in a large dutch oven (I use 6 ¾ quart) on medium high heat. Add the crushed garlic, rosemary and thyme and sauté until fragrant.
  • Brown the lamb pieces, a few at a time - about 3-4 minutes on each side.
  • Add all the remaining ingredients including the chicken broth and bring to a boil.
  • Cover the dutch oven and place in the middle rack. Cook until fork tender- about 1 ½ hours.