FROM THE PRISCY KITCHEN

FROM AFRICA & THE CARIBBEAN

Braised Lamb Shank

Name: Braised Lamb Shank
Cuisine: Morocco
Ingredients: ¼ cup extra-virgin olive oil; 4 meaty lamb shanks (about 1 ¼ pounds each); Salt and freshly ground pepper; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 large garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon freshly grated nutmeg; 2 tablespoons tomato paste; 1 teaspoon harissa or another chili paste; 1 cup dry red wine; One 28-ounce can whole peeled tomatoes, drained and coarsely chopped; 2 cups chicken stock or canned low-sodium broth; ¼ cup slivered almonds, chopped; 2 tablespoons finely chopped mint; 2 tablespoons chopped cilantro; 2 tablespoons unsalted butter; 1 large shallot, minced; One 10-ounce box instant couscous; 1 cup water; ¼ cup dried currants

Morocco ↗Main Dishes ↗

Melt-in- your-mouth morroccan style braised lamb shanks take you straight to northern Africa. Both slightly sweet and surely spicy, you’ll fall in love with the aromatic flavors woven into each bite! Serve on basmati rice or couscous.

Ingredients: 24
From the kitchen: Morocco

Jump to recipe

LET’S MAKE SOMETHING GOOD

Preparation

Preheat the oven to 325 degrees Fahrenheit.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
Season the shanks with salt and pepper.
Add the shanks to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
Transfer to a plate and wipe out the casserole.
Heat the remaining 2 tablespoons of oil in the casserole.
Add the onion, carrots and garlic and cook over moderate heat, stirring about 5 minutes until lightly browned.
Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute.
Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes.
Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil.
Nestle the lamb shanks in the liquid.
Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone.
Transfer the shanks to a platter and cover with foil. Leave the oven on.
Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
Strain the sauce into a bowl, pressing on the vegetables; skim any fat.
Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
Return the vegetables and lamb to the sauce and keep warm.
In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
Melt the butter in a medium saucepan.
Add the shallot and cook over moderately high heat until softened, about 2 minutes.
Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
Add the remaining 1 cup of chicken stock, the water and ¼ teaspoon of salt and bring to a boil.
Remove from the heat and add the currants.
Cover and let stand for 10 minutes.
Fluff with a fork and stir in half of the herb-almond mixture.
Mound the couscous in the center of a large platter.
Arrange the lamb shanks around the couscous and spoon the sauce on top.
Sprinkle with the remaining herb-almond mixture and serve.

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Nutrition estimate

USDA ingredient data

Partial recipe · included ingredients only

The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.

Calculated automatically from 10 of 24 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.

Calories: 826 kcal
Fat: 78 g
Carbohydrate: 33.7 g
Protein: 4.6 g

Standard USDA sizes assumed for Carrots. Exact portions and food assumptions are listed below.

Not included: meaty lamb shanks, Salt and freshly ground pepper, Garlic Cloves, Ground Cumin, ground allspice, 1 teaspoon harissa or another chili paste, dry red wine, One 28-ounce can whole peeled tomatoes, drained and coarsely chopped, 2 cups chicken stock or canned low-sodium broth, slivered almonds, finely chopped mint, shallot, One 10-ounce box instant couscous, ¼ cup dried currants.

meaty lamb shanks: No quantifiable edible weight or reliable USDA food match is available.
Salt and freshly ground pepper: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
Garlic Cloves: No unambiguous USDA portion weight matches this measure.
Ground Cumin: No unambiguous USDA portion weight matches this measure.
ground allspice: No quantifiable edible weight or reliable USDA food match is available.
1 teaspoon harissa or another chili paste: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
dry red wine: No quantifiable edible weight or reliable USDA food match is available.
One 28-ounce can whole peeled tomatoes, drained and coarsely chopped: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
2 cups chicken stock or canned low-sodium broth: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
slivered almonds: No quantifiable edible weight or reliable USDA food match is available.
finely chopped mint: No quantifiable edible weight or reliable USDA food match is available.
shallot: No quantifiable edible weight or reliable USDA food match is available.
One 10-ounce box instant couscous: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
¼ cup dried currants: Preparation or edible yield differs from an unqualified food. Review the matching USDA food and edible grams.

Full nutrition label & calculation notes

Nutrition Facts

Estimated subtotal · included ingredients only

10 of 24 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.

Servings in original recipe (optional)

Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.

Amount per original recipe

Calories826

Estimated nutrition facts for included ingredients only
Amount per original recipe	% Daily Value*
Total Fat 78 g	100%
Saturated Fat 22.1 g	110%
Trans Fat Unavailable	—
Cholesterol 61.1 mg	20%
Sodium 124.2 mg	5%
Total Carbohydrate 33.7 g	12%
Dietary Fiber 8.5 g	30%
Total Sugars Unavailable	—
Includes Added Sugars Unavailable	—
Protein 4.6 g	—
Vitamin D 0 µg	0%
Calcium 122.5 mg	9%
Iron 2.2 mg	12%
Potassium 970.6 mg	21%

Nutrient data notes

A nutrient amount is unavailable when any included ingredient lacks that source value.

Trans Fat: USDA data missing for Olive Oil, Ground Coriander, Nutmeg, Unsalted Butter.
Total Sugars: USDA data missing for Ground Coriander.
Includes Added Sugars: USDA data missing for Olive Oil, Onion, Carrots, Ground Coriander, Ground Cinnamon, Nutmeg, Tomato Paste, Cilantro, Unsalted Butter, Water.

* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.

— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.

Daily Value reference: FDA ↗

Ingredients used in this estimate

¼ cup extra-virgin olive oil
54 g edible ingredient. USDA portion: 1 cup = 216 g.
Estimate uses USDA Oil, olive, salad or cooking. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
4 meaty lamb shanks (about 1 ¼ pounds each)
Excluded: No quantifiable edible weight or reliable USDA food match is available.
Salt and freshly ground pepper
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
1 large onion, finely chopped
150 g edible ingredient. USDA portion: 1 large = 150 g.
Onions are estimated using USDA raw onions. Red and other onion varieties can differ. USDA source ↗
2 carrots, finely chopped
122 g edible ingredient. Standard size assumed: 2 × USDA medium; 1 portion = 61 g.
Raw edible carrot. USDA source ↗
2 large garlic cloves, minced
Excluded: No unambiguous USDA portion weight matches this measure.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
1 teaspoon ground cumin
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Spices, cumin seed. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
½ teaspoon ground coriander
0.9 g edible ingredient. USDA portion: 1 tsp = 1.8 g.
Estimate uses USDA Spices, coriander seed. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
½ teaspoon ground cinnamon
1.3 g edible ingredient. USDA portion: 1 tsp = 2.6 g.
Estimate uses USDA Spices, cinnamon, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
¼ teaspoon ground allspice
Excluded: No quantifiable edible weight or reliable USDA food match is available.
¼ teaspoon freshly grated nutmeg
0.55 g edible ingredient. USDA portion: 1 tsp = 2.2 g.
Estimate uses USDA Spices, nutmeg, ground. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
2 tablespoons tomato paste
32 g edible ingredient. USDA portion: 1 tbsp = 16 g.
Tomato purée in these recipes is treated as concentrated tomato paste without added salt; a thinner passata or salted product has different values. USDA source ↗
1 teaspoon harissa or another chili paste
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
1 cup dry red wine
Excluded: No quantifiable edible weight or reliable USDA food match is available.
One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
2 cups chicken stock or canned low-sodium broth
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
¼ cup slivered almonds, chopped
Excluded: No quantifiable edible weight or reliable USDA food match is available.
2 tablespoons finely chopped mint
Excluded: No quantifiable edible weight or reliable USDA food match is available.
2 tablespoons chopped cilantro
2 g edible ingredient. Converted with US volume units from USDA 0.25 cup = 4 g.
Estimate uses USDA Coriander (cilantro) leaves, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
2 tablespoons unsalted butter
28.4 g edible ingredient. USDA portion: 1 tbsp = 14.2 g.
Unsalted butter. USDA source ↗
1 large shallot, minced
Excluded: No quantifiable edible weight or reliable USDA food match is available.
One 10-ounce box instant couscous
Excluded: This ingredient has a choice, mixed foods, an unspecified package or an unquantified amount. Review the food and edible grams.
1 cup water
236.588 g edible ingredient. Converted with US volume units from USDA 1 liter = 1000 g.
Water and ice contribute no macronutrients. Unspecified ice quantity is excluded. USDA source ↗
¼ cup dried currants
Excluded: Preparation or edible yield differs from an unqualified food. Review the matching USDA food and edible grams.

Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.

Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.

Source: USDA FoodData Central. Data retrieved 2026-11-08. These are automatically calculated estimates, not a laboratory analysis.

Adjust ingredients or calculate per serving ↗

Getting the recipes ready

A little inspiration from Africa and the Caribbean is on its way.

Braised Lamb Shank

Ingredients

From the kitchen

Morocco

Preparation

Preheat the oven to 325 degrees Fahrenheit.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
Season the shanks with salt and pepper.
Add the shanks to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
Transfer to a plate and wipe out the casserole.
Heat the remaining 2 tablespoons of oil in the casserole.
Add the onion, carrots and garlic and cook over moderate heat, stirring about 5 minutes until lightly browned.
Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute.
Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes.
Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil.
Nestle the lamb shanks in the liquid.
Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone.
Transfer the shanks to a platter and cover with foil. Leave the oven on.
Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
Strain the sauce into a bowl, pressing on the vegetables; skim any fat.
Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
Return the vegetables and lamb to the sauce and keep warm.
In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
Melt the butter in a medium saucepan.
Add the shallot and cook over moderately high heat until softened, about 2 minutes.
Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
Add the remaining 1 cup of chicken stock, the water and ¼ teaspoon of salt and bring to a boil.
Remove from the heat and add the currants.
Cover and let stand for 10 minutes.
Fluff with a fork and stir in half of the herb-almond mixture.
Mound the couscous in the center of a large platter.
Arrange the lamb shanks around the couscous and spoon the sauce on top.
Sprinkle with the remaining herb-almond mixture and serve.

Estimated nutrition facts for included ingredients only

Amount per original recipe

% Daily Value*

Total Fat 78 g

100%

Saturated Fat 22.1 g

110%

Trans Fat Unavailable

—

Cholesterol 61.1 mg

20%

Sodium 124.2 mg

Total Carbohydrate 33.7 g

12%

Dietary Fiber 8.5 g

30%

Total Sugars Unavailable

—

Includes Added Sugars Unavailable

—

Protein 4.6 g

—

Vitamin D 0 µg

Calcium 122.5 mg

Iron 2.2 mg

12%

Potassium 970.6 mg

21%

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