Lamb shanks with chickpeas & Moroccan spices

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• Vixter

  15 January 2008

  Vixter rated this recipe

  

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• Tracey

  20 January 2008

  Tracey rated and commented on this recipe

  

  Really liked this - due to guests being late it sat in the oven for ages, and was all the better for it. Good flavour and went well with the lemon and coriander cous-cous

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• Gaby

  31 January 2008

  Gaby rated this recipe

  

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• wendywoods

  15 February 2008

  wendywoods commented on this recipe

  Have not tried this recipe yet, but am cooking my lamb shanks in red wine, lots of onions, leeks and celery, garlic and thyme. Will serve with mustard mash and green vegetables. It is usually delicious and my 10 year old grandson says nobody does lamb shanks like Nanny!!! I will certainly try the above recipe

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• Cornwall

  26 February 2008

  Cornwall commented on this recipe

  This recipe is the best thing I have ever cooked it tasted gorgeous and my whole family loved - the spices were just right and I would highly recommend it.

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• NannyP

  10 April 2008

  NannyP commented on this recipe

  Great dish if you don't know what time everyone will be in for dinner - the longer you leave it the better it gets!!

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• NannyP

  10 April 2008

  NannyP rated this recipe

  

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• honeybee

  23 May 2008

  honeybee commented on this recipe

  Really tasty - used canned chickpeas which seemed to make little difference apart from cutting down the cooking time.

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• honeybee

  23 May 2008

  honeybee rated this recipe

  

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• cosyrocks

  26 August 2008

  cosyrocks rated this recipe

  

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• Neil

  19 October 2008

  Neil commented on this recipe

  This was great but I think that you really should make sure that the green chillies are pretty hot otherwise they get a bit lost

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• Olaf Revell

  15 May 2009

  Olaf Revell rated and commented on this recipe

  

  Very easy, my wife and I loved the flavores and eveything. As with Honeybee used the Canned chickpeas

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• stellar

  16 September 2009

  stellar commented on this recipe

  i am looking for a really traditional recipe on this where the food isnt fried off but layered in the tagine raw and then left to its own devices in the oven. Would be grateful for any suggestions please!

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• schmoo

  22 October 2009

  schmoo rated and commented on this recipe

  

  I made this with mutton shanks, and the longer slow cooking time really developed the flavours, it was fantastic, and a big hit at home, will definitely make this again...

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• erdener26

  11 April 2010

  erdener26 rated and commented on this recipe

  

  i've cooked to recipe slightly altering it several times, but last night cooked it exactly as the recipe says. It turned out way too sweet for our tastes. I would certainly leave the honey and several carrots out for the next times and add a single star anise to wrap it all up. All and all a great recipe though.

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• lambchopski

  17 September 2010

  lambchopski commented on this recipe

  Failed to read the 'make it different' note & shoved it in the oven, canned chickpeas & all....do we reckon this will be ok still?? Only time will tell...i dot think canned chickpeas will disintegrate...will they?! :s L x

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• lambchopski

  20 September 2010

  lambchopski rated and commented on this recipe

  

  Good news: the chickpeas didnt disintegrate :) was a truly delicious dish- one of the best I've made from GF lamb melted in the mouth (only cooked for 2 hours total) but the bf was suitably impressed & I was suitably impressed with myself!

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• Rosie

  23 December 2010

  Rosie commented on this recipe

  will be cooking this tonight, sounds delicious will wlet you know how it turns out

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• bacchus

  06 January 2011

  bacchus commented on this recipe

  Made this a couple of nights ago - Mrs B really impressed (lots of brownie points!) The shanks were quite large so had ""second helpings" last night - even better. Agree with lambchopski - one of the best Good Food recipes I've tried.

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• Candy B

  09 January 2011

  Candy B rated and commented on this recipe

  

  Love this recipe! And lemon couscous compliments it really well!

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Ingredients

• 175g dried chickpeas
• 2 tbsp olive oil
• 4 lamb shanks (medium)
• 2 medium onions , chopped
• 2 tsp finely chooped fresh root ginger
• 3 garlic cloves , finely chopped
• 2 fresh green chillies , seeded and finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 2 large tomatoes , peeled, seeded and chopped
• pinch of saffron strands
• 2cm/0.25in piece of cinnamon stick
• 450g carrots , cut into thick slices
• 140g ready-to-eat dried apricots
• 1 tsp clear honey

TO SERVE

• 50g blanched almonds , fried in butter until browned
• chopped fresh coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr 15 mins - 1 hr 30 mins

Cook 2 hrs

Ingredients

• 175g dried chickpeas
• 2 tbsp olive oil
• 4 lamb shanks (medium)
• 2 medium onions , chopped
• 2 tsp finely chooped fresh root ginger
• 3 garlic cloves , finely chopped
• 2 fresh green chillies , seeded and finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 2 large tomatoes , peeled, seeded and chopped
• pinch of saffron strands
• 2cm/0.25in piece of cinnamon stick
• 450g carrots , cut into thick slices
• 140g ready-to-eat dried apricots
• 1 tsp clear honey

TO SERVE

• 50g blanched almonds , fried in butter until browned
• chopped fresh coriander

Per serving

653 kcalories, protein 50.0g, carbohydrate 55.0g, fat 27.0 g, saturated fat 10.0g, fibre 11.0g, sugar 1.0g, salt 0.47 g

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