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.
Ingredients
- 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
Instructions
- Season the lamb shanks generously with salt and pepper.
- 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.
- Remove the shanks and set aside. Reduce heat to medium. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic, cumin, coriander, paprika, and cinnamon. Toast spices for about a minute until fragrant.
- Add tomato paste and harissa paste, stirring to coat.
- Pour in crushed tomatoes and scrape up browned bits. Stir in stock, saffron (if using), and preserved lemon (if using).
- Return lamb shanks to the pot. Bring to a gentle boil.
- Cover the pot and transfer to a preheated 325°F (160°C) oven. Braise for 2½ to 3 hours, until meat is fork-tender.
- During the last 30 minutes of cooking, add the chickpeas, dates, and honey.
- Remove from oven. Stir in lemon zest and juice. Adjust seasoning as needed.
- 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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