Disney’s Epcot Moroccan Roast Lamb Shank Meshoui: A Culinary Journey to Marrakech

The first time I tasted the Moroccan Roast Lamb Shank Meshoui at Epcot’s Restaurant Marrakesh, I was transported. The tender lamb, infused with warm spices and brightened by preserved lemon, was an explosion of flavor that lingered long after the last bite. It wasn’t just a meal; it was a sensory experience, a culinary adventure that fueled my passion for Moroccan cuisine and inspired countless kitchen experiments. That single dish sparked years of exploring tagines, ras el hanout blends, and the art of balancing sweet, savory, and acidic notes.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4 hours 45 minutes
• Total Time: 5 hours 5 minutes
• Servings: 4
• Yield: 4 shanks
• Dietary Type: Gluten-Free

Ingredients

• 4 lamb shanks
• Olive oil, for browning
• Salt, to taste
• ½ teaspoon black pepper
• 1 onion, chopped
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 celery stalk, finely sliced
• 1 carrot, finely sliced
• 1 red bell pepper, finely chopped
• 4 garlic cloves, minced
• 1 (16 ounce) can diced tomatoes, not drained
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• ½ teaspoon saffron
• Salt, to taste
• 1 quarter preserved lemon (or 1 quarter fresh lemon)
• 1 tablespoon capers
• 1 ½ teaspoons brown sugar
• 1-2 cups water
• 3 medium zucchini, quartered lengthwise and then cut in 2 inch long pieces
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh cilantro, finely chopped

Equipment Needed

• Large skillet
• Rectangular baking pan (with 2-3 inch high sides)
• Aluminum foil

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the lamb by sprinkling the lamb shanks generously with salt and black pepper.
3. Heat a generous amount of olive oil in a large skillet over medium heat. The skillet should be large enough to accommodate the lamb shanks without overcrowding.
4. Sear the lamb shanks in the hot oil until they are nicely browned on all sides. This step is crucial for developing deep flavor and adding richness to the final dish. Don’t rush it!
5. Transfer the browned lamb shanks to a rectangular baking pan with sides that are 2 to 3 inches high. Arrange them so they are not overlapping. Set the pan aside.
6. In the same skillet (don’t discard those flavorful browned bits!), add 1 tablespoon of olive oil and 3 tablespoons of unsalted butter. Allow the butter to melt completely.
7. Add the chopped onion, finely sliced celery, finely sliced carrot, chopped red bell pepper, and minced garlic to the skillet.
8. Sauté the vegetables in the olive oil and butter mixture over medium heat, stirring occasionally, until they are softened and slightly browned. This process should take about 8-10 minutes.
9. Stir in the can of diced tomatoes (including the liquid), ground turmeric, ground paprika, ground cumin, ground ginger, saffron, salt, one quarter of preserved lemon (or fresh lemon), capers, and brown sugar.
10. Add 1 cup of water. Stir to combine all the ingredients.
11. Bring the tomato mixture to a boil, then reduce the heat and simmer for a few minutes, allowing the flavors to meld together.
12. Pour the tomato mixture over the browned lamb shanks in the baking pan, ensuring that the shanks are mostly submerged in the sauce.
13. Wrap the baking pan tightly with aluminum foil to create a sealed environment for braising.
14. Bake the lamb shanks in the preheated oven at 350°F (175°C) for 4 hours, or until the lamb is incredibly tender and easily pulls away from the bone.
15. Remove the aluminum foil from the baking pan.
16. Add the zucchini (quartered lengthwise and then cut into 2-inch pieces), fresh parsley, and fresh cilantro to the baking pan.
17. If needed, add additional water to the pan to ensure that the vegetables are partially submerged in the sauce. The sauce should be relatively thick; you don’t want it to be too watery.
18. Increase the oven temperature to 400°F (200°C). Recover the baking pan with aluminum foil.
19. Bake for an additional 45 minutes, or until the zucchini is tender.
20. Remove the lemon quarter before serving.
21. Optional Final Step (Restaurant Marrakesh Style): For a more refined presentation, remove the lamb shanks and zucchini from the pan. Transfer the leftover sauce and vegetables back to the skillet that was used to brown the lamb. Bring the sauce to a boil, and simmer until it is reduced slightly on the stovetop. Strain the sauce, discard the vegetables, and serve the strained sauce over the lamb and zucchini. This step is optional; you can enjoy the dish with the vegetables intact if desired.

Expert Tips & Tricks

• Browning is Key: Don’t skimp on the browning of the lamb shanks. This step adds depth of flavor and richness to the sauce.
• Preserved Lemon: If you can find preserved lemon, it will add a unique and authentic flavor to the dish. If not, fresh lemon works as a good substitute, though the flavor will be slightly different.
• Saffron Infusion: To get the most flavor from your saffron, bloom it in a tablespoon of warm water for about 10 minutes before adding it to the dish.
• Low and Slow: Braising the lamb shanks low and slow is essential for achieving ultimate tenderness. Don’t rush the cooking process.
• Adjust the Spices: Feel free to adjust the amount of spices to your liking. If you prefer a spicier dish, you can increase the amount of turmeric, paprika, cumin, and ginger.
• Deglaze the Pan: Be sure to deglaze the pan after browning the lamb shanks. This will loosen all those flavorful browned bits and add them to the sauce.

Serving & Storage Suggestions

Serve the Moroccan Roast Lamb Shank Meshoui hot, garnished with fresh cilantro and parsley. It pairs beautifully with a side of roasted eggplant purée, couscous, or jasmine rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, or in the oven at 300°F (150°C) until heated through. You can also freeze the lamb shanks for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	804.9 kcal	N/A
Calories from Fat	420g	52%
Total Fat	46.7 g	71%
Saturated Fat	19.9 g	99%
Cholesterol	265 mg	88%
Sodium	283.3 mg	11%
Total Carbohydrate	19.4 g	6%
Dietary Fiber	5.2 g	20%
Sugars	11.8 g	47%
Protein	75.3 g	150%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Version: Add a pinch of red pepper flakes or a chopped chili pepper to the vegetable mixture for a spicier kick.
• Vegetarian Option: Substitute the lamb shanks with large portobello mushrooms or chunks of butternut squash for a vegetarian version. Adjust cooking time accordingly.
• Sweet Potatoes: Add cubed sweet potatoes along with the zucchini for a heartier and sweeter dish.
• Chickpeas: Stir in a can of drained and rinsed chickpeas during the last 30 minutes of cooking for added protein and fiber.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can braise the lamb shanks ahead of time and store them in the sauce in the refrigerator for up to 2 days. Add the zucchini and fresh herbs just before reheating and serving.

Q: Can I use a different cut of lamb?
A: While lamb shanks are ideal for this recipe due to their rich flavor and connective tissue that breaks down during braising, you could potentially use other cuts like lamb shoulder. Adjust the cooking time accordingly.

Q: Where can I find preserved lemons?
A: Preserved lemons can be found in specialty food stores, Middle Eastern markets, or online. If you can’t find them, you can substitute with a quarter of fresh lemon.

Q: Is it necessary to strain the sauce at the end?
A: No, straining the sauce is optional and is simply a presentation preference of Restaurant Marrakesh. The dish is delicious with the vegetables intact.

Q: Can I freeze the leftovers?
A: Yes, the leftovers can be frozen in an airtight container for up to 2 months. Thaw completely before reheating.

Final Thoughts

This Moroccan Roast Lamb Shank Meshoui is more than just a recipe; it’s a journey to the heart of Moroccan cuisine. The fragrant spices, tender lamb, and bright flavors create a truly unforgettable dining experience. Don’t be intimidated by the seemingly long cooking time; the results are well worth the effort. I encourage you to try this recipe and bring a taste of Epcot’s World Showcase to your own kitchen. Share your culinary creations and any variations you’ve tried – I’d love to hear about your experiences! Pair it with a robust red wine for a truly unforgettable meal.