Moroccan Spiced Lamb Shank with Apricots


  • 4* 350g lamb shank
  • 3 cups red wine
  • 3 cups vegetable stock
  • 2 onions, quartered
  • 1 celery stalk, chopped
  • 2 leeks, chopped
  • 3 carrots, quartered
  • 6 tbs vegetable oil
  • 10.5 oz dried apricots
  • 4 cloves whole garlic
  • 2 tbs ground cumin
  • 2 tbs ground black pepper
  • 2 tbs chilli flakes
  • 2 tbs ground coriander
  • 2 tbs salt
  • 2 sprigs picked rosemary


Serves: 4
Prep Time: 15 min
Marinade Time: 10 min
Cook Time: 110 min

Mix all the spices and salt to create the Moroccan spice rub. Rub the mixed spices on the lamb shank till well coated. Set aside for 10 min.

Heat 4 tablespoons of oil in a large, deep pot. Sear the meat on high heat on all sides till golden brown color has been reached.

Remove and set aside.

In the same pot over medium heat, add 4 tablespoons of oil and sauté the onions, celery, leeks, carrots and whole garlic till soft.
Add the chopped apricots and rosemary. Cook for 5min.

Return the lamb shank to the pot with the larger side down.

Add the liquids to pot and allow it to come to a boil.

Cover the pot with lid and reduce temperature to medium.
Cook for 90 min or until meat is soft and tender.


About the Show

Africa on a Plate

Chef Lentswe Bhengu is on a culinary journey through Africa to find the perfect ingredients for great cuisine – the food and culture of Africa, inspired by people he encounters along the way. And then back in the kitchen he combines these elements into his own recipes, showing us how to do it, his way. On the way to each location Lentswe introduces a new dish that he’s about to try. Helping him out are a lineup of characters – from the country’s top chefs to its street food vendors; from its coastal fisherman to expert tour guides and even the average man on the street. Each episode gives viewers a new recipe and an appreciation for the people, culture and food that they would never have been aware of if not for Lentswe dishing out Africa on a Plate.

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