Lamb shanks with chickpeas & Moroccan spices

Lamb shanks with chickpeas & Moroccan spices

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(20 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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  • 175g dried chickpeas
  • 2 tbsp olive oil
    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)



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

  • 2 medium onions, chopped



    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



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

  • 2 tsp ground cumin



    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



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

  • 2 large tomatoes, peeled, seeded and chopped



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

  • pinch of saffron strands



    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



    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


  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, questions and tips

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6th Jan, 2011
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.
23rd Dec, 2010
will be cooking this tonight, sounds delicious will wlet you know how it turns out
20th Sep, 2010
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!
17th Sep, 2010
Failed to read the 'make it different' note & shoved it in the oven, canned chickpeas & we reckon this will be ok still?? Only time will tell...i dot think canned chickpeas will disintegrate...will they?! :s L x
11th Apr, 2010
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.
22nd Oct, 2009
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...
16th Sep, 2009
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!
15th May, 2009
Very easy, my wife and I loved the flavores and eveything. As with Honeybee used the Canned chickpeas
19th Oct, 2008
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
23rd May, 2008
Really tasty - used canned chickpeas which seemed to make little difference apart from cutting down the cooking time.


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