Rich, aromatic flavours of Morocco with tender lamb shanks slow-cooked in warm spices and sweet dried fruit. Served alongside freshly baked khobz bread, this dish brings the comforting warmth of a traditional North African feast to your table. The combination of fragrant saffron, preserved lemons, and golden raisins makes every bite memorable.
Prep: overnight
Cook: 1 to 2 hours
Serves: 2 servings
Dietary: Contains meat, gluten
By Matt Tebbutt
From Saturday Kitchen
This dish scores a Nutri-Score C, thanks to its generous use of lamb and dried fruit, balanced with aromatic spices and fresh herbs. The khobz bread adds wholesome carbohydrates, making it a satisfying meal for cooler days.
Equipment
Ingredients
For the lamb shanks
- 2 lamb shanks
- 1 tbsp ground cumin
- 2cm grated fresh ginger
- 6 finely chopped garlic cloves
- 2 tsp turmeric
- 2 tsp paprika
- 2 tbsp olive oil
- 1 litre chicken or lamb stock
- 6 preserved lemons
- Pinch saffron
- 2 finely chopped green chillies
- 10 pitted and chopped dates
- 150g golden raisins
- 10g chopped fresh coriander
- 10g chopped fresh parsley
For the khobz bread
- 440g strong flour
- 1 tsp salt
- 120g semolina, plus extra for dusting
- 3 tbsp olive oil, plus extra for oiling
- 1 tsp caster sugar
- 7g dried yeast
- 20g black onion seeds
- 20g sesame seeds
- Pinch salt
Customise
- Lamb shanks can be swapped for lamb shoulder or beef shanks for a similar slow-cooked result.
- Preserved lemons can be replaced with lemon zest and a splash of lemon juice if unavailable.
- Khobz bread can be made with wholemeal flour for a nuttier flavour.
- Chillies can be adjusted for heat preference or omitted for a milder taste.
Method
- Marinate the lamb shanks. Rub the lamb shanks all over with cumin, ginger, garlic, turmeric, and paprika. Leave them to marinate in the fridge for at least an hour, or ideally overnight, for deeper flavour. Bring to room temperature before cooking.
- Brown the lamb shanks. Heat olive oil in a large frying pan and cook the shanks until well coloured on each side, about 3–5 minutes per side. This step builds a rich base for the sauce.
- Slow cook the lamb. Transfer the shanks to a slow cooker or large pot. Add the stock, preserved lemons, saffron, and chillies. Cook for 1 hour, then stir in the dates and raisins. Continue cooking for another hour, or until the lamb is tender and falling off the bone.
- Prepare the khobz dough. In a free-standing mixer, combine the flour, salt, semolina, oil, 300ml warm water, sugar, and yeast. Mix until a smooth dough forms. Transfer to an oiled bowl, cover, and leave to prove for 1½ hours.
- Shape and bake the khobz. Knock back the dough and divide into two rounds. Roll out, prod with fingers, brush with olive oil, and sprinkle with onion and sesame seeds. Dust a baking sheet with semolina, place the rounds on, and cover to rise for 30 minutes. Preheat the oven to 230°C/210°C Fan/Gas 8 with a pizza stone inside. Bake for 20 minutes, throwing a little water into the oven for steam.
- Finish and serve. Stir chopped coriander and parsley into the lamb. Spoon the lamb into serving dishes and serve with warm khobz bread alongside.
Suggested Wine Pairing
For Moroccan-style lamb shanks with khobz bread, try these three affordable wines under £12.50 from UK supermarkets:
- Les Dauphins Côtes du Rhône 2022 – A smooth, fruity red with gentle spice that complements the cumin and paprika in the lamb.
- Alvaro Palacios Camins del Priorat 2021 – A rich, earthy red with notes of dried fruit and herbs, echoing the dates and raisins in the dish.
- Château de la Rivière Bordeaux Supérieur 2020 – A rounded, easy-drinking red with soft tannins and a hint of sweetness, perfect for the slow-cooked lamb.
What can you serve with this
- Couscous – Absorbs the rich sauce and adds a fluffy texture.
- Roasted vegetables – Brings extra colour and a touch of sweetness to the plate.
- Yoghurt and mint sauce – Cools the palate and balances the spices.
FAQs for Moroccan-style Lamb Shanks with Khobz Bread
- Can I use beef shanks instead of lamb? Yes, beef shanks work well and offer a similar slow-cooked texture.
- Can I make the khobz bread ahead? Yes, bake the khobz ahead and reheat before serving for best results.
- What can I use instead of preserved lemons? Lemon zest and juice can substitute for preserved lemons in a pinch.
- How do I store leftovers? Store lamb and sauce separately in the fridge for up to 3 days; reheat gently before serving.
- Can I freeze the khobz bread? Yes, freeze the bread for up to 1 month; thaw and reheat before serving.
Nutri-score Health Check
This recipe scores a Nutri-Score of C, reflecting its use of lamb and dried fruit, balanced with spices and fresh herbs. The khobz bread provides wholesome carbohydrates, making it a satisfying meal.
Positive Factors
- Lamb shanks offer protein and iron.
- Spices like cumin, turmeric, and paprika add flavour and health benefits.
- Khobz bread provides energy from complex carbohydrates.
Negative Factors
- High in saturated fat from lamb and olive oil.
- Contains moderate sugar from dates and raisins.
Note: The Nutri-Score is automatically calculated to give a balanced guide but individual dietary needs may vary.