We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Are Moroccan Lamb Shanks?

H. Bliss
By
Updated: May 16, 2024
Views: 6,343
References
Share

Moroccan lamb shanks are a sweet and spicy dish of braised meat in a tomato-based sauce. This dish is flavored with chili paste, garlic, and cinnamon as well as herbs like cumin, coriander, and nutmeg. The meat in the stew is a lamb shank, or the lower leg of a young sheep. As the meat stews in the braising liquid, it softens and begins to take on a delicate texture that can be cut with a fork. The braising process takes several hours before the meat is tender and ready to be served.

To make Moroccan lamb shanks, the meat cuts are briefly browned in oil over a moderately high heat before they are braised. The aim in browning the lamb shanks is to quickly brown the outside of the lamb shank meat without fully cooking the cut. Carrots, onions, and garlic cloves are caramelized in an oiled pan, then seasoned with the coriander and cinnamon as well as the cumin, nutmeg, and allspice.

When the whole mixture is browned but not burned, a cup of red wine deglazes the pan, unsticking the fond and boiling the seasoned mixture into a thick, syrupy gravy. The lamb shanks cook at a low temperature in a mixture made of the flavorful caramelized sauce, plus chicken stock and tomato paste. After a while on the low heat, the meat begins to break down and soften.

Since the meat used to make Moroccan lamb shanks is widely considered to be one of the toughest, braising is a common cooking method used to add flavor and tenderize the lamb shanks. Braising meat means cooking it in a small amount of liquid, usually broth at a fairly low temperature. When the meat in Moroccan lamb shanks is braised, it is cooked at a heat that keeps the liquid at a barely-moving simmer.

This method of cooking can take a considerable amount of time, since it is the long exposure to low heat that breaks down the toothsome meat of the lamb shank. Monitoring the temperature closely is an important part of making tender Moroccan lamb shanks. Raising the heat to a rapid boil for even a short period of time can cause the meat to seize up and become tough.

A true Moroccan lamb shank is made with sheep of a specific age. To qualify as lamb meat, the sheep must be less than a year old. The meat of older young sheep is called hogget, and meat from a full-grown sheep is mutton.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources
H. Bliss
By H. Bliss
Heather Bliss, a passionate writer with a background in communication, brings her love for connecting with others to her work. With a relevant degree, she crafts compelling content that informs and inspires, showcasing her unique perspective and her commitment to making a difference.
Discussion Comments
H. Bliss
H. Bliss
Heather Bliss, a passionate writer with a background in communication, brings her love for connecting with others to her...
Learn more
Share
https://www.delightedcooking.com/what-are-moroccan-lamb-shanks.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.