Morrocan Lamb Shanks

  • 2:45 Time to table
  • 10 Portions


  1. Preheat oven to 150° fan forced.
  2. Heat oil in heavy-based pan; seal lamb shanks browning on all sides. Remove from pan and set aside.
  3. Add carrot, onion, celery and garlic; cook on a medium heat for 5 minutes. Add cumin, cinnamon, paprika and ginger; cook 1-2 minutes. Add combined MAGGI Beef Booster, red wine, water and tomatoes; bring to the boil.
  4. Place lamb shanks in a single layer in an oven proof dish, pour over tomato mixture. Cover and bake 2-2.5 hours or until the meat tender and starting to fall of the bone.
  5. Remove shanks; strain the liquid and reserve half the vegetables. Reduce the sauce to the correct consistency and season to taste. Return reserved vegetables to pan.
  6. Serving suggestion: Serve shanks with a side of mash and topped with sauce and gremolata if desired.

Recipe Details

200mLOlive oil 
10eaLamb, shank 
2eaLeekTrimmed, thickly sliced
5eaCarrotCut into 2.5cm pieces
5eaOnionCut into 2.5cm pieces
5grCumin, ground 
4grCinnamon, ground 
5grPaprika, mild 
80grGinger root, freshChopped finely
31grMAGGI Classic Beef Flavoured Booster Gluten Free 
875mLRed wine 
1kgBUITONI Sugo al Pomodoro (Tomato Coulis) 


Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)414.8
Protein (g)5.9
Fats, total (g)6.3
Fats, saturated (g)2.2
Carbohydrate, total (g)3.2
Sugars (g)1.3
Sodium (mg)125.9