Lamb shanks with chickpeas & Moroccan spices

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• Hannah S

  11 January 2011

  Hannah S rated and commented on this recipe

  

  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.

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• Sacha Hamed

  10 September 2011

  Sacha Hamed rated and commented on this recipe

  

  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!

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• Keamari

  03 March 2012

  Keamari rated and commented on this recipe

  

  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.

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• Debbie

  11 March 2012

  Debbie rated and commented on this recipe

  

  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.

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• lareina54dss

  20 October 2012

  lareina54dss commented on this recipe

  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.

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• Amy Havis

  26 November 2012

  Amy Havis rated and commented on this recipe

  

  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.

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• Kerryb

  07 April 2013

  Kerryb rated and commented on this recipe

  

  I have made this many times over the years and it always tastes delicious!

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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 50g, carbohydrate 55g, fat 27 g, saturated fat 10g, fibre 11g, sugar 1g, salt 0.47 g

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