Slow-Roasted Moroccan Lamb Shanks with Harissa and Chickpeas

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender lamb shanks braised slowly with fragrant Moroccan spices, smoky harissa, and hearty chickpeas for a comforting, authentic North African meal. This African-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 620 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 3 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large, diced onion
• 4 cloves, minced garlic cloves
• 3 tbsp harissa paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 cinnamon stick
• 14 oz (1 can) canned diced tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 2 cups beef broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Add 4 lamb shanks and brown on all sides for 8-10 minutes until deep golden, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 tbsp harissa paste, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, and 1 cinnamon stick. Cook for 2 minutes until spices bloom and smell aromatic.
4. Step 4: Add 14 oz canned diced tomatoes, 15 oz drained chickpeas, 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Return the browned lamb shanks to the pot, submerging partially in the liquid. Cover with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours until lamb is tender and falling off the bone.
6. Step 6: Remove from oven, discard cinnamon stick, and stir in 1/4 cup chopped fresh cilantro. Serve hot with couscous or flatbread.