Slow Cooked Moroccan Lamb Shanks with baby figs and orange

Slow Cooked Moroccan Lamb Shanks with baby figs and orange
Preparation time: 30 mins Cooking time: 4-6 hrs Medium Serves: 4


A delicious winter recipe with amazing aromatic flavours. Perfect for a mid week dinner or dinner party!


  • Vanilla Pod shopping List
  • ¢ 500g pkt Couscous
  • ¢ 1 tbls Equagold Ras El Hanout
  • ¢ 1 bag Whisk & Pin Fruit Compote
  • Other Shopping List
  • ¢ 1 tbs extra virgin olive oil
  • ¢ 4 large meaty lamb shanks
  • ¢ 400g sweet potato cut into large chunks
  • ¢ 2tbs lemon juice
  • ¢ 1 tbs soy sauce
  • ¢ 1 tbs honey
  • ¢ 500ml water
  • ¢ 2 thinly sliced red onions
  • ¢ 400g tin of tomatoes
  • ¢ Fresh coriander
  • ¢ ½ cup toasted almonds


1.Heat the EVOO in a large frying pan. Season the lamb shanks and brown them in the pan. Place in the slow cooker with kumara, lemon juice, soy, honey, and water. 2.Add the red onion to the pan and cook until softened. Now add fruit compote and ras el hanout. Stir for a couple of minutes until fragrant. Add the tomatoes and stir over heat until slightly reduced. Add this to the slow cooker with the other ingredients. 3.Cook for 4- 6 hours until lamb is almost falling off the bone. 4.Prepare the couscous to packet instructions and serve with the Moroccan lamb shanks, garnished with torn coriander and toasted almonds.

Notes: Can be frozen



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