• 80 ml olive oil
  • 8 x 350g Frenched lamb shanks
  • 2 leeks, cut into 1 cm pieces
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 75g harissa paste
  • 2 cinnamon quills
  • 2 star anise
  • Finely grated zest and juice f 1 orange
  • 125ml white whine
  • 110g dried apricots, chopped
  • 110g pitted dates, chopped
  • 400g can chickpeas, rinsed, drained
  • 3 x 400g cans chopped tomatoes
  • 500ml chicken stock
  • 100g Sicilian olives
  • Coriander leaves and chopped smoked almonds, to serve


  • STEP 1
    Preheat the oven to 150 degrees.
  • STEP 2
    Heat the oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned, Transfer lamb t a plate and set aside,
  • STEP 3
    In remaining oil on medium-high heat add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil, Cook for 2-3 minutes or until wine mixture is reduced by half. Stir through apricots, dates, chick peas, tomatoes and stock, and bring to the boil, Return lamb to the casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until meat begins to flake away from the bone.
  • STEP 4
    Increase oven temperature to 200 degrees and cook, uncovered, for 30-40 minutes or until the sauce has reduced and thickened.
  • STEP 5
    Meanwhile, using the heel of your hand, squash olives and discard pits.
  • STEP 6
    Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.

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