Moroccan Lamb Shank Soup Moroccan Lamb Shank Soup

Moroccan Lamb Shank Soup Image by: Jodi Pudge Author: Amanda Barnier and The Canadian Living Test Kitchen

Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.

  • Prep time 55 minutes
  • Total time 3 hours
  • Credits : Canadian Living Magazine



In large bowl, stir together cumin, coriander, ginger, turmeric, salt and pepper. Add lamb; rub cumin mixture all over lamb to coat. Set aside.

In Dutch oven or large heavy-bottomed saucepan, heat 2 tsp of the oil over medium heat; cook onions and carrots, stirring occasionally, until beginning to soften, about 6 minutes. Add garlic; cook, stirring often, for 3 minutes. Scrape into bowl.

In same pan, heat remaining oil over medium heat; cook lamb, turning occasionally, until browned all over, about 6 minutes. Add onion mixture, broth, tomato paste, cinnamon stick, bay leaf and 2 cups water; bring to boil. Reduce heat, cover and simmer, turning lamb once, until lamb is fork-tender, about 2 hours.

Transfer lamb to plate. Let cool enough to handle. Remove meat from bones; discard bones and any remaining fat.

While lamb is cooling, skim fat from surface of soup; discard cinnamon stick and bay leaf. Add red pepper and zucchini; cook, stirring occasionally, until tender, about 20 minutes.

Return lamb to soup; cook until heated through, about 2 minutes. Stir in parsley.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 2 g
  • Sodium 416 mg
  • Sugars 4 g
  • Protein 11 g
  • Calories 116
  • Total fat 5 g
  • Potassium 290 mg
  • Cholesterol 22 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g


  • Iron 8
  • Folate 16
  • Calcium 3
  • Vitamin A 39
  • Vitamin C 52
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Moroccan Lamb Shank Soup