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Lamb shanks with chickpeas & Moroccan spices

Lamb shanks with chickpeas & Moroccan spices

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(18 ratings)

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

More effort

Serves 4
Couscous goes well with the North African flavours of this dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal653
  • fat27g
  • saturates10g
  • carbs55g
  • sugars1g
  • fibre11g
  • protein50g
  • salt0.47g
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Ingredients

  • 175g dried chickpeas
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 lamb shanks (medium)

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 medium onions, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp finely chooped fresh root ginger
  • 3 garlic cloves, finely chopped
  • 2 fresh green chillies, seeded and finely chopped

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp ground coriander
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 large tomatoes, peeled, seeded and chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • pinch of saffron strands

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2cm/¼in piece of cinnamon stick
  • 450g carrots, cut into thick slices

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g ready-to-eat dried apricots
  • 1 tsp clear honey

To serve

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

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.

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Comments (24)

jennerdei's picture
5

I cooked it on the stove top in a cast iron dish. Did not use honey and added sweet potato instead of carrot. Also added Lamb stock. Used tinned Chickpeas. Served with couscous I make my couscous by: 1 cup couscous, then 1 cup boiling hotwater with 1 stock cube either Vege or the meat it is serving with. Make sure the stock cube has melted. Then quickly pour water mixture on couscous and put cling film over dish till couscous soaks up water mixture. (This serves 4 people). Excellent dish.

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
5

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

amyhavis01's picture
4

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
5

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
1

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
4

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
5

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
5

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
5

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
5

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
3

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
5

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
4

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
5

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

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