Moroccan Lamb Shanks

Slow cook apricots, plums, raisins, lemon juice, and spices to allow the flavors in this Moroccan dish to meld together.

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3.0 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 9 hrs to 10 hrs (low) or 4.5-5 hours (high)

Moroccan Lamb Shanks

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3.0 by 2 people

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Directions

  1. Sprinkle lamb shanks with salt and pepper. Coat with flour. In a large skillet brown meat on all sides in hot oil. Drain off fat. In a 3-1/2- or 4-quart slow cooker stir together apricots, plums, raisins, broth, sugar, vinegar, lemon juice, allspice, and cinnamon. Add meat to cooker.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4- 1/2 to 5 hours or until lamb is tender. Transfer shanks to serving platter; keep warm.
  3. For gravy, strain cooking juices into a glass measuring cup, reserving the fruit. Skim off fat from juices. Measure juices, adding water, if necessary, to equal 1 1/2 cups. Pour into a medium saucepan. Combine cornstarch and the cold water; stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Stir in reserved fruit. Heat through. To serve, place lamb shanks on hot cooked rice and spoon gravy over top. Makes 6 servings.
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Nutrition Facts (Moroccan Lamb Shanks)

  • Per serving:
  • 543 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 116 mg chol. ,
  • 241 mg sodium ,
  • 65 g carb. ,
  • 3 g fiber ,
  • 23 g sugar ,
  • 42 g pro.
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