Lamb shanks with chickpeas & Moroccan spices

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Good Food

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1. Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
2. Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
3. Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
4. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

Make it different

Canned chickpeas are cooked, so adjust the cooking time. Start at step 2 and omit the chickpeas in step 3, adding just 425ml/0.25 pint water. Add a drained and rinsed 410g can of chickpeas at the beginning of step 4.

Per serving

653 kcalories, protein 50g, carbohydrate 55g, fat 27 g, saturated fat 10g, fibre 11g, salt 0.47 g

"This is a good dish for entertaining as everything can be made well in advance."

Latest comments and suggestions

• 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

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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

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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

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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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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

Preperation and cooking times

Prep 1 hr 15 mins 1 hr 30 mins

Cook 2 hrs min

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 50g, carbohydrate 55g, fat 27 g, saturated fat 10g, fibre 11g, salt 0.47 g

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