Harissa Lamb Shanks with Chickpeas and Dates
Equipment
- 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.
Ingredients
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)
Instructions
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.