Braised Lamb Shanks with Apricots, Chickpeas and Ras el Hanout

Steps

1. Step 1

   Heat the oven to 325°F. Season the lamb shanks all over with the kosher salt and pepper.

   5 min · 325°F

   • 4 lamb shanks (about 1 lb each)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the olive oil in a large Dutch oven or other heavy ovenproof pot over medium-high heat. Sear the shanks in two batches, about 3 minutes per side, until deeply browned all over. Move them to a plate.

   15 min

   • 4 lamb shanks (about 1 lb each)
   • 2 tbsp olive oil
3. Step 3

   Lower the heat to medium. Add the onion and carrots and cook, stirring now and then, until the onion is soft and golden at the edges, 6 to 8 minutes. Stir in the garlic, ras el hanout and ground cinnamon and cook 1 minute, until fragrant.

   9 min

   • 1 large onion
   • 2 carrots
   • 4 cloves garlic
   • 2 tbsp ras el hanout
   • 1 tsp ground cinnamon
4. Step 4

   Add the tomato paste and cook, stirring, for 1 minute. Pour in the crushed tomatoes, broth and honey, add the cinnamon stick, and scrape the bottom of the pot clean. Bring to a simmer.

   5 min

   • 2 tbsp tomato paste
   • 1 can crushed tomatoes (28 oz)
   • 2 cups low-sodium chicken broth
   • 2 tbsp honey
   • 1 cinnamon stick
5. Step 5

   Return the shanks to the pot, tucking them in so they are mostly submerged, along with any juices from the plate. Cover and transfer to the oven. Braise for 2 hours, turning the shanks once halfway through.

   2 hr, hands-off · 325°F

   • 4 lamb shanks (about 1 lb each)
6. Step 6

   Stir in the apricots and chickpeas, spooning some sauce over the shanks. Cover and return to the oven for 30 to 45 minutes more, until the meat pulls away from the bone easily with a fork.

   40 min, hands-off · 325°F

   • 1 cup dried apricots
   • 1 can chickpeas (15 oz)
7. Step 7

   Lift the shanks onto a platter and cover loosely with foil. Discard the cinnamon stick. Set the pot on the stovetop over medium-high heat and simmer the sauce, stirring occasionally, until it is glossy and coats a spoon, 8 to 12 minutes. Stir in the lemon juice and season with salt to taste.

   12 min

   • 1 tbsp lemon juice
   • salt
8. Step 8

   While the sauce reduces, make the couscous: bring the water, butter and salt to a boil in a small saucepan. Stir in the couscous, cover, take off the heat and let stand 5 minutes, then fluff with a fork.

   10 min

   • 1 1/2 cups couscous
   • 1 3/4 cups water
   • 1 tbsp butter
   • 1/2 tsp salt
9. Step 9

   Spoon couscous onto plates, set a shank on each and ladle the sauce, apricots and chickpeas over the top. Scatter with toasted almonds and cilantro.

   5 min

   • 1/2 cup sliced almonds
   • 1/2 cup cilantro leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026