Pot-roasted harissa and vegetable lamb shanks recipe

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2 hr 15 min

Nutrition per portion

Calories 750 kCal 38%
Fat 37g 53%
  -  Saturates 15g 75%

This delicious take on lamb is a must try for something new this week. With ground cumin and harissa paste to add a spicy kick to the meat, this lamb dish is full of flavor and makes a great alternative to your usual lamb recipe. Harissa is a North African hot chilli pepper paste made of roasted red peppers, hot chilli peppers, garlic and herbs and gives the lamb shanks a really spicy flavour. Cooked in a pot with chicken stock, chopped tomatoes and chick peas, the meat becomes really tender along with the carrots. Serve this dish up with couscous and a sprinkle of coriander. This dish serves four, so it’s a great one to try for your next dinner party.


  • 4 lamb shanks
  • 2tsp ground cumin
  • 1tbsp ground coriander
  • 2tbsp olive oil
  • 2 red onions, sliced
  • 2tbsp harissa paste
  • 600ml chicken stock
  • 500g carrots, cut into sticks
  • 200g can chopped tomatoes
  • 400g can chickpeas, drained
  • Coriander leaves, to serve


  • To make this lamb recipe, heat the oven to 160°C or Gas Mark 3. Season the lamb shanks with salt and ground black pepper, then sprinkle over the cumin and coriander.

  • Heat the oil in a large, flameproof casserole and add the lamb shanks. Cook for 10 mins, turning to brown all over.

  • Add the red onions and cook for a few mins. Stir in the harissa paste, chicken stock, the carrots and canned tomatoes and bring to the boil.

  • Cover with a lid and cook in the oven for 2 hours, until the meat is tender

  • 5 Add the chickpeas and warm through on the hob for a few mins. Sprinkle with coriander. Serve with couscous, if you like.

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