Name: Slow-cooked Maple Lamb Shanks
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Comfort food
Ingredients: 4 lamb shanks; 3 tbsp olive oil; 1 brown onion, finely chopped; 4 cloves garlic, finely chopped; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground cinnamon; 400g tin chopped tomatoes; 2 cups chicken stock; 3 tbsp pure maple syrup (amber variety preferred); 1½ cups giant couscous (also known as pearl couscous); 4 ripe tomatoes, quartered; 2 capsicums (red or yellow), cut into chunky pieces; Sea salt and freshly ground black pepper, to taste

There’s something deeply comforting about the gentle simmer of lamb shanks as their rich aroma fills the kitchen. This slow cooked maple lamb shanks recipe is all about slow Sundays, shared feasts, and letting bold spices and natural sweetness work their magic. Inspired by Moroccan-style lamb shanks and Middle Eastern warmth but with a unique twist, tender lamb is braised in a spiced tomato broth enriched with amber maple syrup, then served over giant couscous that soaks up every drop of the sauce. It’s a hearty, soul-satisfying dish designed for cold nights and good company.

Table of Contents

Why You’ll Love This Slow Cooked Maple Lamb Shanks Recipe

Deep, developed flavour – A fragrant mix of coriander, cumin, cinnamon and paprika builds layers of richness as the lamb slowly cooks.
Maple magic – Using amber maple syrup adds a subtle sweetness that balances the spices beautifully.
Comfort food at its best – This is the kind of comfort food winter recipe that warms you from the inside out. The meat is fall-off-the-bone tender and the couscous catches all the juices.
Visually stunning – With golden couscous, vibrant roasted capsicum and deep red tomatoes, this dish is a showstopper.
Easy to prepare ahead – Ideal for entertaining, the dish can be made in advance and reheats beautifully.

Top tip: Add the finely grated rind of a lemon over the dish along with chopped parsley when plating. It adds a beautiful crispness to the dish.

Slow Cooked Maple Lamb Shanks Recipe with Giant Couscous

Frequently Asked Questions

Can I make this recipe in a slow cooker?

Yes! After browning the lamb, aromatics, and adding ingredients up to the couscous, transfer everything to your slow cooker and cook on low for 7–8 hours. Reduce the stock to 1 cup and add the fresh tomatoes and capsicum in the final hour. You can also cook it on high for 4 hours.

Is there a substitute for giant couscous?

If you can’t find giant couscous, also known as pearl couscous or moghrabieh, try orzo pasta or even a bed of buttery mashed potatoes or soft polenta.

Can I make this dish gluten-free?

Absolutely. Simply swap the couscous for a gluten-free grain like quinoa or rice, and double-check that your stock and spices are certified gluten-free.

What type of maple syrup should I use?

Go for pure amber maple syrup. It has a richer, more robust character that complements the savoury elements of the lamb without overpowering them.

Let me know how your lamb shanks turn out. Share the results in the comments below!

Slow Cooker Moroccan-style comfort food for winter

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4 serves

Slow-cooked Maple Lamb Shanks

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Slow-cooked maple lamb shanks recipe infused with warming spices and pure maple syrup, served over fluffy giant couscous. This comfort food winter recipe is perfect for cosy nights or weekend entertaining. Inspired by Moroccan-style lamb shanks, it’s rich, tender, and deeply satisfying. Save this crowd-pleaser for your next winter feast!

Ingredients

4 lamb shanks
3 tbsp olive oil
1 brown onion, finely chopped
4 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground cinnamon
400g tin chopped tomatoes
2 cups chicken stock
3 tbsp pure maple syrup (amber variety preferred)
1½ cups giant couscous (also known as pearl couscous)
4 ripe tomatoes, quartered
2 capsicums (red or yellow), cut into chunky pieces
Sea salt and freshly ground black pepper, to taste

Instructions

Prep the spice base - In a small bowl, mix together the coriander, cumin, smoked paprika, and cinnamon.
Brown and build flavour- Heat olive oil in a large heavy-based casserole dish over medium heat. Add the spice blend and cook for 1–2 minutes, stirring constantly, until the spices release their aroma.
Sear the lamb- Add the lamb shanks and brown them on all sides, turning to coat them well in the spice-infused oil. This should take about 6–8 minutes.
Add aromatics and base -Stir in the onion and garlic, cooking for another 2–3 minutes until softened. Add the chopped tomatoes and stir through.
Simmer and slow-cook - Pour in the chicken stock, ensuring the shanks are mostly submerged. Stir in the maple syrup and season generously with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes.
Long, slow braise - Reduce heat to low and continue simmering, covered, for 2½ hours. Turn the shanks every 30 minutes to ensure even cooking. The meat should become increasingly tender.
Add the vegetables - Stir in the capsicum and fresh tomato quarters. Simmer uncovered for a final 30 minutes to allow the sauce to thicken and the vegetables to soften while still holding their shape.
Prepare the couscous- In a large bowl, place the dry giant couscous. Carefully ladle over enough of the hot braising liquid from the lamb to cover the couscous. Cover the bowl with a lid or foil and allow it to steam for 15 minutes. Fluff gently with a fork to separate the grains.
To serve -Spread the couscous on a large serving platter. Arrange the lamb shanks and vegetables on top. Spoon over the remaining sauce, allowing it to cascade over the dish. Garnish with fresh herbs like parsley or coriander if desired.

Notes

Tips for Extra Impact

A touch of preserved lemon or a handful of olives, or a sprinkle of fresh lemon zest stirred through the couscous stirred into the couscous can lend a bright contrast.
Serve with a robust red wine such as a Shiraz or Grenache to match the richness of the lamb and the maple undertones.
Leftovers are excellent the next day – the flavours deepen beautifully overnight

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 593Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 94mgSodium: 331mgCarbohydrates: 60gFiber: 6gSugar: 19gProtein: 35g

Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.

Serving Suggestions

Serve these slow cooked maple lamb shanks with a couscous dish family-style on a large platter so everyone can help themselves. Scatter with chopped parsley or coriander for a pop of colour and brightness. A side of crusty sourdough or a simple green salad with lemon dressing will balance the richness of the meat. To elevate it further, pair with a bold red wine – something with spice and depth like a Shiraz, Grenache, or a GSM blend.

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Slow Cooked Maple Lamb Shanks with Couscous – A Warming Winter Feast