There’s something magical about the way lamb shanks transform during a long, slow cook—the meat becomes meltingly tender, the bone almost falls out on its own, and the sauce takes on deep, rich flavors that make you want to mop every last drop with crusty bread. This harissa lamb shanks with chickpeas and dates dish is a tribute to that transformation, inspired by North African spices and the slow-cooked comfort of a moroccan lamb tagine. Think warm spices, smoky harissa, sweet Medjool dates, and earthy chickpeas—all wrapped around fall-off-the-bone lamb. It’s a recipe meant for chilly evenings, lazy Sundays, or when you just want to impress without too much fuss. And if you love braised lamb shanks or are looking to try a new lamb dinner recipe, this one might just become your go-to.
Harissa Lamb Shanks with Chickpeas and Dates
Prep Time 25 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Main Course
Cuisine Moroccan, North African
Dutch oven or heavy-bottomed oven-safe pot Essential for slow braising and even heat distribution. A good-quality Dutch oven makes a world of difference when making any braised lamb shanks recipe.
Large skillet (if searing the shanks separately) If your Dutch oven isn't big enough to sear all the shanks at once, a skillet helps get that golden crust on each one.
Slow Cooker or Crockpot If you’re making a lamb shank recipe slow cooker style, this is your best friend. Perfect for set-it-and-forget-it meals.
Sharp knife and cutting board For prepping onions, garlic, and other aromatics.
Tongs To turn and move the lamb shanks without breaking them apart.
Ladle or large spoon For serving the rich, flavorful broth.
For the Lamb Shanks
- 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 but Recommended
- A pinch of saffron threads soaked in 1 tablespoon warm water
- 1 preserved lemon finely chopped (for a truly Moroccan twist)
Sear the Lamb
Start by seasoning the lamb shanks generously with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat. Once hot, sear the shanks until browned on all sides—about 10 minutes total. You’re looking for a deep golden crust to lock in flavor. Work in batches if needed.
Build the Base
Remove the shanks and set aside. In the same pot, reduce the heat to medium. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic, cumin, coriander, paprika, and cinnamon. Toast the spices for about a minute until fragrant. Add tomato paste and harissa paste, stirring to coat the onions and spices.
Deglaze and Simmer
Pour in the crushed tomatoes and scrape up any browned bits stuck to the bottom. Stir in the stock, saffron (if using), and preserved lemon (if using). Return the lamb shanks to the pot, nestling them into the liquid. Bring the mixture to a gentle boil.
Low and Slow in the Oven
Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise for 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone. During the last 30 minutes of cooking, add the chickpeas, dates, and honey. This allows them to soak up the flavors without disintegrating.
Finish and Serve
Once done, remove the pot from the oven. Stir in lemon zest and juice to brighten the sauce. Taste and adjust seasoning as needed. Garnish with fresh cilantro or parsley before serving.
Pairings
This rich, fragrant dish pairs wonderfully with:
- Couscous: Classic and fluffy, it soaks up the spiced juices like a dream.
- Herbed rice: Try saffron or turmeric-infused basmati rice for a beautiful aromatic base.
- Flatbreads: Warm, pillowy naan or Moroccan khobz are perfect for scooping up the sauce.
- Roasted vegetables: Carrots, zucchini, and eggplant, brushed with olive oil and roasted until caramelized, echo the warm spices in the dish.
- Red wine: A robust Syrah or Grenache will stand up to the complex spices and rich lamb.
- For dessert, consider something cool and citrusy like a lemon sorbet or a yogurt panna cotta to balance the depth of the main dish.
FAQs
1. Can I use lamb shoulder instead of lamb shanks?
Absolutely! If you prefer a slow roasted lamb shoulder, you can adapt this recipe using bone-in lamb shoulder, cutting it into large chunks. It will take roughly the same amount of time and still yield that fork-tender texture. You might want to reduce the broth slightly as shoulder has less bone than shanks.
2. Is this recipe suitable for the slow cooker or crockpot?
Yes. For a lamb shank recipe slow cooker version, brown the lamb and prepare the sauce in a skillet first. Then transfer everything to the slow cooker and cook on low for 8 hours or on high for 5-6 hours. You’ll end up with perfectly tender lamb shanks slow cooker style.
3. What cut of lamb is best for this dish?
Bone-in lamb shanks are ideal because they’re rich in collagen and flavor, which breaks down beautifully during long cooking. That said, if you’re looking into lamb shoulder recipes, that’s also a great substitute for braising.
4. Can I make this ahead of time?
Yes! This dish actually tastes better the next day. The flavors deepen and meld overnight, making it perfect for entertaining. Just reheat gently on the stovetop or in the oven, adding a splash of broth if it thickens too much.
5. What’s the difference between this and a traditional Moroccan lamb tagine?
While this dish shares many of the same spices and ingredients as a lamb tagine recipe—like dates, chickpeas, and warm spices—it’s cooked in a Dutch oven instead of a traditional tagine vessel. That said, the flavor profile is unmistakably similar to classic moroccan braised lamb shanks.
