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Roasted Ras-el-hanout Lamb Shanks

  • 6
Roasted Ras-el-hanout Lamb Shanks

Lamb shanks are so often casseroled, but this meaty cut is ideal for slow roasting. The slow cooking, means that they will absorb all the aromatic spices that go into ras-el-hanout. The hind-quarter shanks are the best for this, ask the butcher To “French trim” them for you so that they have a very professional look when served.


  • 6 lamb shanks
  • 6 large juicy cloves garlic, crushed only
  • 2-3 tblsp oil
  • 2-3 tblsp Ras-el-Hanout (see Cook’s Tip)


  1. Cut 2-3 slashes in the meaty part of each lamb shank. Into one of these cuts, place the garlic clove, pushing it in to secure. Alternatively secure the clove garlic with a toothpick.
  2. Rub each lamb shank well with oil and then sprinkle about one teaspoon ras-el-hanout mix on each lamb shank and massage in well. At this point The lamb shanks can be refrigerated overnight. Remember, though, to remove from the fridge 30-60 minutes before cooking. Place the shanks on a foil or baking paper lined tray.
  3. Roast at 160 degrees Celsius for about 1 ¾ hours or until the meat is well cooked and beginning to come away from the bone easily. Serve with Pumpkin and Chilli Risotto.

Cooks Tips

Ras-el-Hanout literally means “house blend” and in its culinary home, Morocco, every cook has their own blend. I buy ready-made Bazaar brand Ras-el Hanout from Alexandra Fine Foods. If you do not have Ras-el-Hanout, use Za’atar in its place.

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