Braised Lamb Shanks with Harissa and Chickpeas
Lamb shanks slow cooked until the meat falls from the bone in a rich tomato, chickpea and harissa sauce.
Made with Homemade beef stock and Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr
- LevelMedium
- Costabout £3.11 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Heat the olive oil in a large ovenproof casserole over a medium high heat. Brown the lamb shanks on all sides for 8 to 10 minutes, in batches if needed. Lift out onto a plate.
10 min - 2
Add the onion and carrots to the pot and cook for 6 minutes until soft. Stir in the garlic and cook for 1 minute.
6 min - 3
Stir in your ready made harissa paste (see the base recipe) and cook for 1 minute. Add the tomatoes, cinnamon stick, salt and your ready made beef stock (see the base recipe) and bring to a simmer.
- 4
Return the shanks to the pot, cover with a tight lid and cook in the oven for 2 hours.
120 min - 5
Stir in the chickpeas, turn the shanks over and cook, uncovered, for a further 30 minutes until the meat is falling from the bone and the sauce has thickened.
30 min - 6
Skim off any fat, remove the cinnamon stick, scatter with coriander and serve with the sauce spooned over.
Tips
- Take your time browning the shanks. Deep colour means deep flavour.
- The meat is ready when it pulls away from the bone with no resistance. If not, cook for another 20 minutes.
- Serve with rice, couscous or mashed potato to soak up the sauce.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I make it in a slow cooker?
Yes. Brown the shanks and soften the vegetables on the hob, then cook everything but the chickpeas in the slow cooker on low for 8 hours, adding the chickpeas for the last hour.
Can I use lamb shoulder instead of shanks?
Yes. Use 1 kg diced lamb shoulder and cook for 1 hour 30 minutes to 2 hours until tender.
Is it good the next day?
Yes, it tastes even better. Cool it quickly, chill, and reheat gently until steaming hot all the way through.
More made with homemade beef stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.