Lamb shanks with chickpeas & Moroccan spices

Lamb shanks with chickpeas & Moroccan spices

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(17 ratings)

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Cooking time

Prep: 1 hr, 15 mins - 1 hr, 30 mins Cook: 2 hrs Ready in 4 hrs, plus soaking time for chickpeas

Skill level

Moderately easy

Servings

Serves 4

Couscous goes well with the North African flavours of this dish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
653
protein
50g
carbs
55g
fat
27g
saturates
10g
fibre
11g
sugar
1g
salt
0.47g

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/¼in 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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Method

  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.

Recipe from Good Food magazine, March 2002

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Comments

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Tasteysolo's picture

I tried this a couple of days ago. I loved it but will add more spices next time round. I added some salt as it was rather fresh... I don't think it called for salt??!!

kerryannb's picture
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I have made this many times over the years and it always tastes delicious!

amyhavis01's picture
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I tried this at the weekend with friends and we were all very impressed with the results. Having read some of the other comments, I left out the honey and I this was definitely the right choice. If I cooked it again, I would add less water - a pint or just under would be ample and I think I would add another chilli and a little more garlic and ginger. Overall, very tasty and although it takes a long time in the oven, the preparation is actually very quick and this is a relatively easy meal to get right.

jennylmd's picture

I shall make this for a lunch and it sounds just perfect for it. The shank can stay in the oven kept warm in case the guests are late. I'm sure the taste of the Moroccan spices enhance the flavour of the meat, together with the touch of honey. I look forward to devouring this dish and sharing it with friends.

dllfood's picture
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I made this recipe using a slow cooker. i put 6 large lamb shanks in and did 1.5 times the recipe. It needed doubleor more of the spices and other ingredients really. I cooked it for 4 hours on low and was delicious. We served it with the herb couscous from the "moroccan Meatballs with herb couscous" recipe. Will definitely make it again.

keamari's picture
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I made this a few weeks ago - don't know where I went wrong but no intense flavour even though all my ingredients were fresh and I bought good lamb shanks from thebutcher. Maybe I should try again with star anise as was a thin flavour.

theboycalledsacha's picture
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Great recipe. Works really well with a shoulder of lamb too. Just add a touch more of each ingredient and cook for longer. Really beautiful dish- simple to prepare and you can leave it in the oven until you're hungry. Tinned chickpeas work fine too!

hannahspruijt's picture
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Lovely lovely! Had a small shoulder of lamb which fit into my casserole dish, worked fine. Used a tin of chopped tomatoes and less liquid, very tasty. Used one red chilli as it was all I had - did need a bit more spice and kick but still yummy.

cbeukes's picture
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Love this recipe! And lemon couscous compliments it really well!

bacchus's picture

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.

rosiee's picture

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

lambchopski84's picture
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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!

lambchopski84's picture
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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

erdener26's picture
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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.

schmoo's picture
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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...

hotstock100's picture

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!

olafrevell's picture
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Very easy, my wife and I loved the flavores and eveything.

As with Honeybee used the Canned chickpeas

ntimms's picture

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

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

gailwylde's picture
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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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