Recipe & Image from Tracy @maycontaintracys on Instagram

As the weather turns a little cooler, there’s nothing more comforting than a slow-cooked dish full of warming spices. These Moroccan spiced organic lamb shanks are rich, fragrant, and incredibly tender — a true celebration of slow cooking.

Using high-quality organic lamb shanks makes all the difference here, as the meat becomes beautifully soft and succulent after a long, gentle cook. Served with fluffy couscous, fresh coriander, and jewel-like pomegranate seeds, this dish is as vibrant as it is satisfying.

Ingredients (Serves 2)

• 2 Organic Lamb Shanks

• 1–2 onions, chopped

• 3 garlic cloves, crushed

• 1 thumb-sized piece of ginger, grated

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp ground coriander

• 1 tin chickpeas, drained

• A handful of dried apricots, chopped

• 1 tbsp honey

• 500–700ml beef or lamb stock

• Salt and black pepper

To Serve

• Couscous

• Pomegranate seeds

• Fresh coriander, chopped

Method

1. Brown the lamb shanks
   Preheat the oven to 160°C. In a large ovenproof pan or casserole dish, heat a little oil and brown the lamb shanks on all sides until nicely caramelised. Remove and set aside.

2. Build the base flavours
   In the same pan, add the chopped onions and cook until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.

3. Add the spices
   Sprinkle in the cinnamon, cumin, paprika, and ground coriander, stirring well to coat the onions and release the aromas.

4. Combine and simmer
   Return the lamb shanks to the pan. Add the chickpeas, dried apricots, honey, and pour over the stock. Season with salt and pepper, then bring to a gentle simmer.

5. Slow cook
   Cover with a lid and transfer to the oven. Cook slowly for around 3 hours, until the lamb is tender and falling off the bone.

6. Prepare to serve
   Cook the couscous according to packet instructions. Spoon onto plates, top with the lamb shanks and sauce, then scatter over pomegranate seeds and fresh coriander.

Serving Suggestion

The sweetness of apricots and honey pairs beautifully with the warming spices, while the pomegranate adds a fresh burst of flavour and colour — like little jewels on the plate. The result is a dish that’s rich, comforting, and full of depth, with lamb that is melt-in-the-mouth tender.