Jul 14 2026
Restaurants›Heather's›Moroccan Braised Lamb Shank With Roasted Carrots, Couscous With Dried Fruit, & Pistachios & Herb Salad Recipe

Moroccan Braised Lamb Shank With Roasted Carrots, Couscous With Dried Fruit, & Pistachios & Herb Salad Recipe

Inspired by Heather's
Time3h
Serves4

Make Moroccan Braised Lamb Shank With Roasted Carrots, Couscous With Dried Fruit, & Pistachios & Herb Salad Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb Shank

Roasted Carrots

Couscous

Herb Salad

Method

Lamb Shank

  1. 1

    Sear the Lamb

    Heat olive oil in a large Dutch oven over medium-high heat. Season lamb shanks with salt and black pepper. Add the shanks to the pot and sear on all sides until browned, about 5-7 minutes. Remove shanks and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

  3. 3

    Add Remaining Ingredients

    Stir in the diced tomatoes, chicken broth, cumin, coriander, and cinnamon stick. Return the lamb shanks to the pot, making sure they are submerged in the liquid.

  4. 4

    Braise the Lamb

    Cover the pot and simmer on low heat for about 2-3 hours or until the lamb is tender and falling off the bone. Stir occasionally and add water if needed.

  5. 5

    Finish with Parsley

    Once cooked, stir in the chopped parsley before serving.

Roasted Carrots

  1. 6

    Prepare Carrots

    Preheat the oven to 200°C (400°F). Peel and trim the whole carrots.

  2. 7

    Season Carrots

    In a mixing bowl, toss the carrots with olive oil, honey, salt, and black pepper.

  3. 8

    Roast Carrots

    Spread the carrots on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, turning halfway through.

Couscous

  1. 9

    Boil Water

    In a saucepan, bring water to a boil. Add salt.

  2. 10

    Cook Couscous

    Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the water.

  3. 11

    Fluff and Add Ingredients

    Fluff the couscous with a fork, then stir in chopped dried apricots, raisins, pistachios, and olive oil.

Herb Salad

  1. 12

    Mix Ingredients

    In a bowl, combine chopped parsley and mint.

  2. 13

    Dress Salad

    Drizzle lemon juice, olive oil, salt, and black pepper over the herbs and toss gently to combine.

More from Heather's