Slow Cooker Moroccan Lamb Shanks on Healthy Seasonal Recipes by Katie Webster

slow cooker moroccan lamb shanks

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 6 hours 15 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stove Top/ Oven
  • Cuisine: American


The slow cooker slowly braises these lemon cinnamon scented lamb shanks and renders them utterly delicious and totally tender.



  • 3 teaspoons extra-virgin olive oil, divided
  • 4 lamb shanks (about 3 ½ pounds)
  • 1 large onion, white or yellow
  • 2 cloves garlic, chopped
  • 1 1/4 teaspoon coarse kosher salt
  • 1 teaspoon saffron threads
  • ¾ teaspoon cinnamon
  • ¼ to ½ teaspoon cayenne pepper, to taste
  • 2 cups water
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can chickpeas, drained
  • 1 tablespoon honey
  • 2 ½ -inch wide by 2 inch long strip of lemon peel made with vegetable peeler
  • 1 cup chopped parsley
  • lemon zest and wedges for serving


  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb shanks and sear, turning occasionally until browned on all sides, 5 to 7minutes. Transfer to the insert of a large slow cooker.
  2. Add the remaining 2 teaspoons oil to the skillet and add onion, garlic and salt. Cook, stirring often until the onion is browning, 4 to 6minutes. Add saffron, cinnamon and cayenne and stir to coat. Add water and bring to a boil, scraping up browned bits from the skillet. Pour the onion mixture over the lamb shanks. Add tomatoes, chickpeas, honey and lemon peel. Cover and set slow cooker to low for 6 hours. Remove meat from lamb shanks and stir into chickpea soup. Ladle into 6 bowls. For 4 (more generous portions) serve shanks whole in a pasta bowl with 1 ½ cup soup ladled on top. Garnish with parsley, lemon zest and lemon wedges.


Makes 24 ounces cooked lamb and 6 cups chickpea soup.


  • Serving Size: 1 1/2 cup each
  • Calories: 543
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Carbohydrates: 61 g
  • Fiber: 12 g
  • Protein: 38 g
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