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Moroccan Lamb Shanks

This hearty winter dish from Mutti is full of flavour and will warm you up.


  • 1 tablespoon olive oil

  • 4 frenched lamb shanks

  • 1 large brown onion, chopped

  • 1 red capsicum, seeded and diced

  • 1 medium carrot, diced

  • 1½ tablespoons Middle Eastern spice mix

  • 3 cloves garlic, crushed

  • 1 tablespoon finely grated ginger

  • ½ cup dried pitted dates

  • 1 tablespoon honey

  • 4 long strips lemon peel

  • 400g can Mutti ‘Polpa’ Chopped Tomatoes

  • 2 tablespoons Mutti Tomato Paste Double Concentrated

  • 1 cup beef stock

  • To serve:

  • pearl couscous

  • steamed beans


  • 1.

    Preheat oven to 160ºC.

  • 2.

    Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil.

  • 3.

    Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours.

  • 4.

    Serve with Pearl couscous and beans.


Tip: Moroccan lamb shanks can also be served with rice or mashed potato, if preferred.
For more information on Mutti 'Popla' Tomatoes, please visit

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