Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shanks from drying out.

Can I substitute ingredients in Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Moroccan Lamb Shank with Harissa and Chickpeas?

Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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