Moroccan Lamb Shanks

Prep Time
Cook Time
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"From one of our 4x4 Wheel Drive club member"

Original recipe yields 4-6 servings


  • Serving Size: 1 (986.7 g)
  • Calories 2478
  • Total Fat - 134.6 g
  • Saturated Fat - 53.4 g
  • Cholesterol - 382 mg
  • Sodium - 369.2 mg
  • Total Carbohydrate - 171.9 g
  • Dietary Fiber - 68.1 g
  • Sugars - 9.6 g
  • Protein - 142.1 g
  • Calcium - 287.5 mg
  • Iron - 26 mg
  • Vitamin C - 45.4 mg
  • Thiamin - 2.5 mg

Step 1

Heat the oil in your camp oven.

Step 2

Cook the first lot of lamb shanks browning them, and turning occasionally to make sure they are thoroughly browned.

Step 3

Transfer them into another pan to keep them warm while cooking the second lot.

Step 4

Add the garlic, dates, onion, sweet potato, and carrot into the camp oven and cook for five minutes and then add in the previously browned lamb shanks.

Step 5

Pour the two tins of lentils in on top as well as the chicken stock to help create a broth.

Step 6

Add your ground cumin, turmeric, paprika and cinnamon stick.

Step 7

Put your camp oven lid back on and cook for 2 and half hours checking throughout, if it’s getting too dry feel free to add some more stock.

Step 8

Serve on a bed of couscous with a topping of fresh coriander and enjoy.

Tips & Variations

No special items needed.