Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb shanks slow-roasted with fragrant Moroccan spices, harissa paste, and hearty chickpeas for a rich, comforting meal. This Moroccan-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, harissa paste 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.

Prep: 20 min Cook: 180 min Serves 4 Moroccan cuisine 650 cal/serving

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Ingredients

4 pieces (about 1.5 lbs each) lamb shanks
3 tbsp olive oil
2 tbsp harissa paste
1 large, diced yellow onion
4, minced garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 cups chickpeas (canned, drained)
1 can (14 oz) diced tomatoes (canned)
2 cups beef broth
1/4 cup, chopped fresh cilantro
1.5 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 325°F. Rub 4 lamb shanks with 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1.5 tsp salt, and 1 tsp black pepper. Heat a large oven-safe pot over medium-high heat and brown lamb shanks on all sides, about 4 minutes per side, until golden.
Step 2: Remove lamb and add 1 large diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant. Stir in 2 tbsp harissa paste and cook for 1 minute to release aroma.
Step 3: Add 2 cups drained chickpeas, 1 can (14 oz) diced tomatoes, and 2 cups beef broth to the pot. Return lamb shanks to the pot, cover tightly, and roast in the oven for 2.5 to 3 hours until lamb is fork-tender.
Step 4: Remove from oven, garnish with 1/4 cup chopped fresh cilantro, and serve with couscous or crusty bread to soak up the sauce.