Slow-Braised Lamb Shanks with Moroccan Spices and Chickpeas

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender lamb shanks slowly braised in a fragrant Moroccan spice blend served atop a bed of hearty chickpeas. This Mediterranean-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 1.5 lbs each lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 5 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 14 oz can canned diced tomatoes
• 2 cups chicken broth
• 1.5 cups cooked chickpeas
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Pat dry 4 lamb shanks and sear them for 4 minutes per side until deeply browned; transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large diced onion and sauté for 5 minutes until softened and translucent. Add 5 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tsp smoked paprika; cook while stirring for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes and 2 cups chicken broth, scraping up any browned bits from the bottom. Return the lamb shanks to the pot; bring to a simmer, cover tightly, and transfer to the oven to braise for 2 1/2 to 3 hours until lamb is fork-tender.
4. Step 4: Remove lamb shanks and stir 1.5 cups cooked chickpeas into the sauce. Simmer uncovered on the stovetop over medium heat for 10 minutes until sauce thickens and chickpeas are heated through.
5. Step 5: Season sauce with 1 1/2 tsp salt and 1 tsp black pepper. Return lamb to the pot to warm for 5 minutes.
6. Step 6: Serve lamb shanks over chickpeas, garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.