Lamb shanks with ras el hanout and raisins from Made in Morocco: A Journey of Exotic Tastes & Places by Julie Le Clerc and John Bougen

  • ground allspice
  • ground cardamom
  • ground cayenne pepper
  • ground cinnamon
  • coriander seeds
  • fennel seeds
  • ground ginger
  • honey
  • lamb shanks
  • nutmeg
  • onions
  • sweet paprika
  • turmeric
  • raisins
  • beef stock
  • ground cloves
  • cumin seeds

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

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

  • AliciaWarren on December 18, 2013

    This recipe works well with stewing beef if you also substitute prunes and preserved lemon for the sultanas.

  • AliciaWarren on January 30, 2013

    This is a favourite of ours. I usually substitute lamb shoulder chops for the lamb shanks, and I use a fat separator to remove most of the fat before adding the spices.

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