Harissa Lamb Shanks Chickpeas: 4 Tender Servings

Harissa lamb shanks chickpeas have become my go-to for a truly comforting and flavorful meal, transporting me straight to North Africa with every bite. This dish is a celebration of tender lamb shanks, slowly braised until they practically melt off the bone, infused with the vibrant, spicy kick of harissa paste. Coupled with hearty chickpeas and a touch of sweetness from dates, it’s a symphony of textures and tastes that feels both rustic and elegant. Don’t worry if you’re new to braising; this recipe is surprisingly straightforward and yields an incredibly delicious outcome. Let’s dive into creating this spectacular dinner!

Why You’ll Love This Harissa Lamb Shanks Chickpeas Recipe

Get ready to fall in love with this dish! It’s more than just a meal; it’s an experience.

• Experience incredibly tender harissa lamb shanks chickpeas that melt in your mouth.
• Savor the rich, complex, and spicy flavor from authentic harissa paste.
• Enjoy the satisfying texture and heartiness that the chickpeas bring to every bite.
• Discover how simple it is to create a restaurant-worthy meal, perfect for weeknights or special occasions.
• Embrace the comforting, soul-warming nature of this deeply flavorful braised dish.
• This Harissa braised lamb shanks chickpeas recipe is adaptable for those seeking a Halal option.
• It’s a truly hearty and sumptuous meal that’s surprisingly easy to prepare.

Ingredients for Flavorful Harissa Lamb Shanks Chickpeas

Gathering these ingredients is the first step toward an unforgettable meal. This Moroccan harissa lamb shanks chickpeas dish relies on a balance of bold spices and sweet elements to create its signature taste.

• 4 large lamb shanks (about 1.5 to 2 pounds total) – the star of our dish!
• 2 tablespoons olive oil – for searing and sautéing
• Salt and freshly ground black pepper – to taste
• 1 large onion, finely chopped – provides a sweet aromatic base
• 4 garlic cloves, minced – essential for depth of flavor
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon – adds a warm, subtle sweetness
• 2 tablespoons tomato paste – deepens the sauce and adds richness
• 2 tablespoons harissa paste (adjust to heat preference) – this is where the spice and characteristic flavor come from; use more or less depending on your liking!
• 1 15-ounce can crushed tomatoes – forms the base of our braising liquid
• 3 cups low-sodium beef or lamb stock – for a rich, savory braising liquid
• 1 15-ounce can chickpeas, drained and rinsed – these add wonderful texture and heartiness to the dish
• 10 Medjool dates, pitted and halved – their natural sweetness balances the heat of the harissa
• 1 tablespoon honey – enhances the sweetness and helps create a glossy sauce
• Zest and juice of 1 lemon – for a bright, fresh finish
• Fresh cilantro or parsley for garnish – adds a pop of color and freshness
• Optional: 1 preserved lemon, finely chopped – for an authentic Moroccan tang
• Optional: Pinch of saffron threads soaked in 1 tablespoon warm water – adds lovely color and aroma

How to Make Easy Harissa Lamb Shanks Chickpeas

Let’s get cooking! This Easy harissa lamb shanks chickpeas recipe is designed to be straightforward, yielding incredibly tender lamb and a rich, aromatic sauce. Follow these steps and you’ll be enjoying a truly magnificent meal.

1. Step 1: Begin by seasoning your lamb shanks generously with salt and freshly ground black pepper. This is the foundation of good flavor!
2. Step 2: Heat the olive oil in a sturdy Dutch oven or heavy-bottomed pot over medium-high heat. Carefully sear the seasoned lamb shanks on all sides until they develop a beautiful, deep brown crust. This usually takes about 10 minutes total, so don’t rush it! Work in batches if necessary to avoid overcrowding the pot.
3. Step 3: Once the shanks are nicely browned, remove them from the pot and set them aside. Reduce the heat to medium. Add the finely chopped onion to the pot and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5 minutes.
4. Step 4: Now, stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and ground cinnamon. Toast these wonderful spices for about a minute until they become incredibly fragrant. This step really awakens their flavors.
5. Step 5: Add the tomato paste and the star of our show, the harissa paste. Stir everything together well, making sure to coat the onions and spices.
6. Step 6: Pour in the crushed tomatoes, scraping the bottom of the pot to loosen any flavorful browned bits. Stir in the beef or lamb stock, and if you’re using them, the optional saffron threads (with their soaking water) and finely chopped preserved lemon.
7. Step 7: Return the seared lamb shanks to the pot. Give everything a gentle stir and bring the liquid to a low simmer.
8. Step 8: Cover the pot tightly with its lid and carefully transfer it to your preheated oven, set at 325°F (160°C). Let the lamb braise for 2½ to 3 hours, or until the meat is incredibly fork-tender and practically falling off the bone.

9. Step 9: During the final 30 minutes of cooking, stir in the drained and rinsed chickpeas, the pitted and halved dates, and the honey. This allows them to warm through and meld their flavors into the sauce.
10. Step 10: Carefully remove the pot from the oven. Stir in the lemon zest and juice for a burst of freshness. Taste the sauce and adjust the seasoning with more salt, pepper, or even a touch more harissa if you like it spicier. This is how you make harissa lamb shanks chickpeas truly shine!

Pro Tips for the Best Harissa Lamb Shanks Chickpeas

Want to elevate your lamb shanks? I’ve picked up a few tricks that make a world of difference in achieving that perfect bite every time. Follow these simple tips for a truly memorable dish.

• Always start by searing your lamb shanks well; this step builds a crucial layer of flavor and color that infuses the entire braise.
• Don’t skimp on toasting your spices! A minute or two in the hot pot unlocks their aromatic potential and deepens the overall taste profile.
• Adjust the harissa paste to your liking. A little goes a long way, but using a quality paste is key for that authentic, spicy North African kick.
• Allowing the dish to rest, or even making it a day ahead, lets the flavors meld beautifully, making the lamb even more tender and the sauce richer.

What’s the secret to perfect tender harissa lamb shanks chickpeas?

The real secret is slow and low cooking! Searing the lamb first adds depth, but the magic happens during the long braise. Using a good quality harissa paste also makes a huge difference in flavor. For more on braising techniques, check out this guide to braised dishes.

Can I make harissa lamb shanks chickpeas ahead of time?

Absolutely! This dish often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge and gently reheat on the stovetop or in a low oven. You can find more make-ahead meal ideas here.

How do I avoid common mistakes with harissa lamb shanks chickpeas?

Avoid under-searing the lamb or rushing the braising time. Make sure to toast your spices until fragrant to avoid a flat flavor. Overcooking will make the meat mushy, so keep an eye on tenderness.

Best Ways to Serve Harissa Lamb Shanks Chickpeas

This hearty and flavorful dish is a showstopper on its own, but serving it with the right accompaniments truly makes it shine. These pairing ideas will help you create a memorable harissa lamb shanks chickpea dinner idea.

• For a classic North African experience, serve the best harissa lamb shanks and chickpeas over a bed of fluffy couscous. The tiny grains are perfect for soaking up the rich, spicy sauce.
• Alternatively, try serving it with fragrant herbed rice. The subtle herbal notes complement the bold flavors of the lamb and harissa beautifully.
• Don’t forget a side of crusty bread! It’s essential for mopping up every last drop of that delicious braising liquid.
• A simple, crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the lamb shanks. Consider a marinated cucumber, tomato, and onion salad for a refreshing side.

Nutrition Facts for Harissa Lamb Shanks Chickpeas

Here’s a look at the estimated nutritional breakdown for this hearty dish. Remember, these values are approximate and can vary based on the specific ingredients you use and the exact portion sizes.

• Calories: Approx. 650-750
• Fat: Approx. 30-40g
• Saturated Fat: Approx. 10-15g
• Protein: Approx. 40-50g
• Carbohydrates: Approx. 40-50g
• Fiber: Approx. 8-12g
• Sugar: Approx. 20-30g
• Sodium: Approx. 600-800mg

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

How to Store and Reheat Tender Harissa Lamb Shanks Chickpeas

The wonderful thing about this dish is that it often tastes even better the next day! To store your leftover tender harissa lamb shanks chickpeas, make sure they have cooled completely. Then, transfer them to an airtight container and keep them in the refrigerator for up to 3 to 4 days. If you won’t be able to finish them within that time, freezing is a great option for preserving that delicious flavor and tenderness.

For freezing, portion the lamb shanks and sauce into freezer-safe containers or heavy-duty freezer bags. They should keep well for up to 3 months. When you’re ready to reheat, the stovetop is my preferred method for the best results. Gently simmer the dish over low heat, stirring occasionally, until heated through. You can also reheat it in a preheated oven at around 300°F (150°C) until warmed through. Just be sure to reheat slowly to maintain the lamb’s tender texture. For more tips on preserving food, explore our developer’s insights.

Frequently Asked Questions About Harissa Lamb Shanks Chickpeas

What is harissa lamb shanks chickpeas?

This dish is a hearty and flavorful North African-inspired meal featuring tender lamb shanks slow-braised in a spicy harissa paste sauce, complemented by the texture and substance of chickpeas and often sweetened with dates. It’s a fantastic representation of North African lamb shanks chickpeas harissa cuisine, offering a complex, savory, and slightly sweet flavor profile.

Why use chickpeas with harissa lamb shanks?

Chickpeas are fantastic in this dish because they add a wonderful creamy texture and heartiness that balances the richness of the lamb. They absorb the flavorful harissa sauce beautifully, making each bite more satisfying and ensuring the meal is substantial and filling. They’re a classic pairing in many Moroccan and North African stews. For other hearty legume dishes, check out birria tacos.

Can I make this recipe vegetarian?

While this recipe is specifically for lamb shanks, you can adapt the concept! You could create a vegetarian stew using hearty vegetables like eggplant, sweet potatoes, and extra chickpeas, braised in a similar harissa and tomato base. It wouldn’t be *harissa lamb shanks chickpeas*, but it would capture the spirit of the flavors.

What can I substitute for lamb shanks?

If lamb shanks aren’t available or you want a different cut, lamb shoulder cut into large chunks works beautifully for shredding after braising. Beef chuck roast is also a great alternative, offering a similar rich flavor and tenderness when slow-cooked. The cooking time might vary slightly depending on the cut and size.

Variations of Harissa Lamb Shanks Chickpeas You Can Try

While this recipe is fantastic as is, don’t hesitate to get creative! There are so many delicious ways to adapt this dish to your preferences and pantry.

• Slow Cooker Magic: For an even more hands-off approach, try making slow cooker harissa lamb shanks chickpeas. Sear the shanks and sauté the aromatics as usual, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The result is just as tender!
• Flavor Boosts: Elevate your harissa lamb shanks chickpeas and dates recipe by adding extra vegetables like diced carrots, sweet potatoes, or butternut squash during the last hour of braising. A finely chopped preserved lemon added with the stock also brings an incredible authentic tang.
• Different Cuts: If you can’t find lamb shanks, lamb shoulder cut into large chunks makes a wonderful alternative. It braises beautifully and shreds easily for a different texture.
• Spice Level Adjustments: Feel free to play with the heat! Add a pinch of cayenne pepper for more fire, or reduce the harissa paste if you prefer a milder flavor.

Harissa Lamb Shanks Chickpeas: 4 Tender Servings

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• Author: basmer1517
• Total Time: 3 hours 25 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This recipe features tender lamb shanks braised in a flavorful harissa sauce with chickpeas and sweet dates. It’s a hearty, North African-inspired dish perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

• 4 large lamb shanks (about 1.5 to 2 pounds total)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 tablespoons harissa paste (adjust to heat preference)
• 1 15-ounce can crushed tomatoes
• 3 cups low-sodium beef or lamb stock
• 1 15-ounce can chickpeas, drained and rinsed
• 10 Medjool dates, pitted and halved
• 1 tablespoon honey
• Zest and juice of 1 lemon
• Fresh cilantro or parsley for garnish
• Optional: Pinch of saffron threads soaked in 1 tablespoon warm water
• Optional: 1 preserved lemon, finely chopped

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Instructions

1. Season the lamb shanks generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the shanks until browned on all sides, about 10 minutes total. Work in batches if needed.
3. Remove the shanks and set aside. Reduce heat to medium. Add the chopped onion and cook until translucent, about 5 minutes.
4. Stir in garlic, cumin, coriander, paprika, and cinnamon. Toast spices for about a minute until fragrant.
5. Add tomato paste and harissa paste, stirring to coat.
6. Pour in crushed tomatoes and scrape up browned bits. Stir in stock, saffron (if using), and preserved lemon (if using).
7. Return lamb shanks to the pot. Bring to a gentle boil.
8. Cover the pot and transfer to a preheated 325°F (160°C) oven. Braise for 2½ to 3 hours, until meat is fork-tender.
9. During the last 30 minutes of cooking, add the chickpeas, dates, and honey.
10. Remove from oven. Stir in lemon zest and juice. Adjust seasoning as needed.
11. Garnish with fresh cilantro or parsley before serving.

Notes

• For a true Moroccan touch, add finely chopped preserved lemon.
• Adjust harissa paste quantity to your preferred spice level.
• This dish pairs well with couscous or herbed rice.

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Braising
• Cuisine: Moroccan, North African

Nutrition

• Serving Size: 1 lamb shank with sauce and vegetables
• Calories: Approx. 650-750 (estimate, varies with ingredients)
• Sugar: Approx. 20-30g (estimate)
• Sodium: Approx. 600-800mg (estimate, depends on stock and added salt)
• Fat: Approx. 30-40g (estimate)
• Saturated Fat: Approx. 10-15g (estimate)
• Unsaturated Fat: Approx. 20-25g (estimate)
• Trans Fat: 0g
• Carbohydrates: Approx. 40-50g (estimate)
• Fiber: Approx. 8-12g (estimate)
• Protein: Approx. 40-50g (estimate)
• Cholesterol: Approx. 150-200mg (estimate)

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