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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wendywoods's picture

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

berryt's picture
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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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