Moroccan lamb shanks from Staff Meals From Chanterelle by David Waltuck and Melicia Phillips

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Couscous

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 16, 2020

    Tasted good but my shanks did not get tender, don't know why. Maybe I did not seal the roasting pan well enough, should have done it in a dutch oven. I only did two shanks and "thirded" everything else.

  • Shelmar on September 06, 2019

    Superb, and easy enough for lazy teenagers to prepare.

  • vickster on March 17, 2012

    Delicious way to cook lamb shanks. They come out tender and spicy. Next time I would probably add a bit more of all the spices.

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