Moroccan Inspired Lamb Shanks with Sumac Onions, Golden Cous Cous & Pomegranate aisling larkin
Moroccan Inspired Lamb Shanks with Sumac Onions, Golden Cous Cous & Pomegranate aisling larkin

Moroccan Inspired Lamb Shanks with Sumac Onions, Golden Cous Cous & Pomegranate

Print Pin Rate
Main Course
Easter recipes aisling larkin
Moroccan Inspired Lamb Shanks with Sumac Onions, Golden Cous Cous & Pomegranate Aisling Larkin
Spring lamb recipes
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 4


  • 4 lamb shanks
  • 2 tbsp vegetable oil/ rapeseed oil
  • 4 tbsp harissa paste
  • 4 tsp cumin
  • 4 tsp honey
  • 150 ml tomato passata
  • Zest ½ orange
  • ½ tsp cinnamon
  • 500 ml chicken stock

Cous Cous

  • 2 small mugs cous cous
  • 2 small mugs of boiling water
  • 1 chicken/vegetable stock cube
  • Zest and juice ½ orange
  • 1 small red onion
  • 200 g spinach wilted or greens like rocket/watercress
  • 1 medium sweet potato
  • 1 tbsp oil
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp ground turmeric
  • Pinch of cinnamon
  • 100 g feta optional


    Sumac Onions

    • 2 medium red onions
    • 2 tsp sumac
    • ½ tsp salt
    • 2 tbsp red wine vinegar
    • 2 tbsp olive oil
    • Optional: 2 tsp chopped fresh parsley
    • 200 g feta
    • 4 tbsp fresh parsley or a mix of parsley, dill & mint
    • 1 pomegranate


    Moroccan Lamb Shanks

    • Preheat the oven to 180℃ fan oven.
    • Warm the oil in a large pan. Add in the shanks and brown off on all sides. This will take about 10 minutes.
    • Transfer to a large oven-proof tray and dollop a tbsp of harissa paste on each, smear around using the back of a spoon.
    • Sprinkle with cumin and drizzle with honey.
    • Spread out, as evenly as possible.
    • Pour the tomato passata and stock into the roast tray and add in garlic and onion.
    • Zest in ½ orange & drop in a cinnamon stick.
    • Cover tightly with 1 or two layers of foil. Seal very well around the edge.
    • Cook for 3 hours.
    • Remove the foil, and check. It should be failing away from the bone. If not, re-cover with new foil and pop in another 40 minutes or until melting and falling off the bone, times will vary slightly depending on the size of the shank.
    • Remove the shanks, cover and allow to rest. Take the sauce and pass through a sieve or blitz to form a smooth sauce. Taste for seasoning.

    Sumac Pickled Onions

    • Peel and thinly slice 2 small/medium red onions.
    • Sprinkle on the sumac and sea salt. Massage and allow to sit for 5 minutes.
    • Drizzle over the olive oil and the vinegar. Combine well.
    • Cover and allow to sit for at least 30 minutes. Transfer to an airtight, sealable container and they should keep for up to 2 weeks in the fridge.
    • Optional, sprinkle in chopped fresh flat-leaf parsley.

    Cous Cous

    • Peel and dice the sweet potato. Place into a baking tray. Sprinkle with oil, cumin and sea salt.
    • Roast until tender for about 40 minutes.
    • To wilt the spinach: place the washed spinach in a pan with a tsp of butter, or a tsp water and wilt. down until soft, ( but not too mush ).
    • Pour 1 small mug of cous cous in a large bowl. Boil the kettle. While the kettle boils, zest in the orange and squeeze in the juice. Sprinkle in the turmeric and a pinch of cinnamon.
    • When the kettle boils, make the stock. As fast ( and safely) as possible, pour the boiling stock over the cous cous. Stir quickly and cover immediately with cling film.
    • Allow to sit sealed for 10 minutes until all the liquid has been absorbed. Remove the cling film.
    • Fluff with a fork, and toss in the wilted spinach, the cumin roast sweet potato and the fresh herbs.
    • Taste for seasoning and adjust as needed. Sprinkle in feta.

    To Serve - Sharing Platter Style

    • Spoon the couscous on the base of a large serving platter. Use the back of a spoon to flatten small hollows. Sprinkle over some fresh greens, watercress & rocket.
    • Sit the lamb shanks on top of the hollows.
    • Neatly pour some of the sauce over the top of each shank only.
    • Sprinkle the sumac onions over the top.
    • Garnish with pomegranate arils and some fresh mint, parsley of dill or a combination of all three.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating