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Moroccan Lamb Shanks Recipe

Moroccan Lamb Shanks Recipe

To enjoy this week’s special offer on Lamb Shanks here is a recipe I thought you would enjoy. 


Lamb Shanks
175g dried chickpeas
2 tbsp olive oil
2 medium onions , chopped
2 tsp finely chopped 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



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 originally found at:

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