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Moroccan Braised Lamb Shanks


This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

  • Servings: 4

Source: The Martha Stewart Show, March Winter/Spring 2008


  • 3 tablespoons olive oil
  • 1 onion, sliced crosswise
  • 1 red chile, preferably Holland hot or red Thai chile, chopped
  • 2 cloves garlic, very finely chopped
  • 1 piece ginger (3 inches), peeled and very finely chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon oregano
  • 2 cinnamon sticks
  • 3 star anise
  • 2 pinches saffron
  • Coarse salt and freshly ground black pepper
  • 3 cups Brown Chicken Stock, homemade or store-bought
  • 2 cans (16 ounces each) whole peeled tomatoes
  • 8 dried apricots, sliced
  • 20 green and black olives, such as Moroccan or Alphonso and Cerignola
  • 4 lamb shanks
  • Mint Yogurt


  1. Preheat oven to 325 degrees.

  2. In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.

  3. Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

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