Recipe Lamb shanks with lemon, chickpeas and olives : Hearty Dishes and Tasty

Recipe Lamb shanks with lemon, chickpeas and olives : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb shanks with lemon, chickpeas and olives has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 6 serving, Capable cooks level.

Moroccan-inspired flavours of zesty lemon, chickpeas and olives star in this comforting slow-cooked lamb shank meal.


  • 4 garlic cloves, coarsely chopped
  • 21/2 tablespoons 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 teaspoons finely grated fresh lemon rind
  • Large pinch of saffron threads
  • 875ml (3 1/2 cups) Massel chicken style liquid stock
  • 2 x 400g cans chickpeas, rinsed, drained
  • 145g (1 cup) pitted kalamata olives


  • Step 1
    Place the garlic and ginger in the bowl of a small food processor and process until finely chopped.
  • Step 2
    Place the flour on a plate. Season with salt and pepper. Add the lamb shanks and toss to coat. Shake off excess.
  • Step 3
    Heat 2 1/2 tablespoons of the oil in a 4L (16-cup) capacity flameproof casserole dish over medium-high heat. Add half the lamb shanks and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon of remaining oil and the remaining lamb shanks, reheating the dish between batches.
  • Step 4
    Heat the remaining oil in the dish over medium-high heat. Add the garlic mixture to the dish and cook, stirring, for 2-3 minutes or until aromatic. Add the lamb shanks, lemon juice, lemon rind, saffron and enough stock to just cover the lamb shanks. Bring to a simmer. Reduce heat to low and cook, covered, for 1 1/2-2 hours or until the lamb is very tender and the meat starts to fall off the bone. Skim any fat from the surface.
  • Step 5
    Add the chickpeas and olives to the dish. Cook, uncovered, for a further 5-10 minutes or until the chickpeas and olives are heated through. Serve.

Lamb shanks with lemon, chickpeas and olives

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