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Lamb shanks with lemon, chickpeas and olives
Lamb shanks with lemon, chickpeas and olives
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Prep Time:
10 minutes
Cook Time:
145 minutes
Total Time:
155 minutes
Slow-cooked lamb shanks with zesty lemon, chickpeas, and olives, infused with Moroccan-inspired flavors.
Ingredients:
  • 4 garlic cloves, coarsely chopped
  • 50.00 ml coarsely chopped fresh ginger
  • 40g (1/4 cup) plain flour
  • 6 lamb shanks, French trimmed
  • 80ml (1/3 cup) olive oil
  • 80ml (1/3 cup) fresh lemon juice
  • 2 1/2 tsp finely grated fresh lemon rind
  • Large pinch of saffron threads
  • 875ml (3 1/2 cups) chicken style liquid stock
  • 2 x 400g cans chickpeas, rinsed, drained
  • 145g (1 cup) pitted kalamata olives
Instructions:
  • Combine the garlic and ginger in a small food processor and pulse until finely chopped.
  • Spread the flour on a plate and generously season with salt and pepper. Gently place the lamb shanks in the flour and coat them well before shaking off any excess.
  • In a large flameproof casserole dish, heat 2 1/2 tablespoons of oil over medium-high heat. Brown half of the lamb shanks for about 5 minutes, then transfer to a plate. Repeat with 1 tablespoon of oil and the remaining lamb shanks, ensuring the dish is reheated between batches.
  • Heat the remaining oil in the dish over medium-high heat until sizzling. Cook the garlic mixture for 2-3 minutes, stirring occasionally until fragrant. Add the lamb shanks, lemon juice, lemon rind, saffron, and enough stock to cover the lamb shanks. Bring to a simmer, then lower the heat and cook covered for 1 1/2-2 hours until the meat is tender and falling off the bone. Skim off any surface fat before serving.
  • Stir in chickpeas and olives and cook uncovered for 5-10 minutes until heated through. Serve.

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