Moroccan Lamb Shanks

Moroccan Lamb Shanks

Serves: 2-4


  • Lean Scotch Lamb shanks or ½ shoulder of Scotch Lamb

  • Oil

  • Ground ginger

  • Ground cumin

  • Paprika

  • Cinnamon stick

  • Stock

  • Oranges

  • Potato

  • Aubergine

Cooking Method

Temperature: Gas mark 4, 180°C, 350°F

  1. Heat a large ovenproof pan with 5ml (1tsp) oil, add 2 lean Lamb shanks or ½ lean Lamb shoulder joint and brown all over.
  2. Add to the pan the spices: 2.5ml (1/2 tsp) ground ginger, 5ml (1tsp) ground cumin, 2.5ml (1/2tsp) paprika, 1 cinnamon stick, broken in half and coat the meat.
  3. Add 150ml (1/4pt) lamb stock, juice from 1 orange, 1 orange cut into quarters, 1 large potato, peeled and cut into chunks, 1 small aubergine, cut into chunks and stir well.
  4. Cover and cook for approximately 2 hours until the lamb falls from the bone

Serving suggestions

Eat with couscous and a Carrot Slaw of grated carrot, coriander, parsley and chilli.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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