Lamb Shanks with Chickpeas and Olives
Indulge in the comforting warmth of Mediterranean-inspired cuisine with this recipe for Lamb Shanks with Chickpeas and Olives. Perfectly seasoned lamb shanks are slow-braised to tender perfection in a rich, aromatic blend of tomatoes, cumin, coriander, and a hint of cinnamon. Complemented by hearty chickpeas, briny green olives, and a medley of caramelized vegetables, this one-pot dish is a celebration of bold flavors and melt-in-your-mouth textures. Ideal for cozy dinners or special occasions, this recipe pairs beautifully with crusty bread, fluffy couscous, or steamed rice. With just 20 minutes of prep and a leisurely oven braise, it’s an effortlessly elegant way to savor the magic of slow-cooked meals.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 400 grams canned diced tomatoes
- 500 milliliters chicken or beef stock
- 400 grams canned chickpeas, rinsed and drained
- 150 grams green olives, pitted and halved
- 3 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks generously with 2 teaspoons of salt and 1 teaspoon of black pepper.
In a large oven-safe Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until they are golden brown. Remove the shanks and set them aside.
In the same Dutch oven, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, and ground cinnamon. Cook for 1 minute until fragrant.
Add the canned diced tomatoes and chicken or beef stock, scraping any browned bits from the bottom of the pot.
Return the lamb shanks to the Dutch oven, ensuring they are partially submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 hours, turning them halfway through cooking.
After 2 hours, remove the Dutch oven from the oven. Stir in the chickpeas and green olives, then return the pot to the oven uncovered. Cook for an additional 30 minutes.
Remove the Dutch oven from the oven and let it rest for 10 minutes. Sprinkle with fresh parsley before serving.
Serve the lamb shanks with the chickpea and olive mixture, along with crusty bread, rice, or couscous.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 10863 mg | 472% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 42.8 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4884 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
