Moroccan Lamb Shanks with Chickpeas, Lemons and Olives

I love this delicious sticky meal, it is so seriously satisfying and comforting and the lemons really give it a lift in flavour.



  • 6 x lamb shanks, trimmed
  • 2 x brown onions, diced
  • 1 L chicken stock
  • 5 cloves garlic, crushed
  • 2 x cans chickpeas, rinsed
  • 1 cup kalamata olives, rinsed
  • 2.5 Tbls fresh ginger, grated
  • 1 cup seasoned flour to coat lamb
  • 1/3 cup fresh lemon juice
  • 1 x zest of a whole lemon
  • 1 tspn lightly toasted saffron, steeped in hot water
  • 1 tspn salt
  • 1 tspn pepper


Wash meat then pat dry and coat in the flour mix. 3 at a time brown in a large heavy based pot in olive oil then move to a plate.

Add the Garlic, Ginger and Onions and cook until the onions begin to soften.

Add the juice, rind, saffron, and stock then simmer for a minute. Add the lamb then cover with the mixture.

Cook for 1 and 1/2 to 2 hours or until the lamb is very tender and falling from the bones.

Add the chickpeas and cook for 10 minutes then add the olives and cook for 5 minutes until heated through.

Serve with rice or crusty bread


Baked Lamb Shanks with Lentils and Garlic Mash

THIS recipe from Campbells is DELICIOUS!! It has definitely become a family favourite. If only shanks weren’t so damn expensive 😥

You need to give it a go. The lamb is sticky and lipsmackingly good!

I have altered it to our tastes a bit by using 2 cans of brown lentils, added more oregano, more brown sugar, plus added salt and pepper. Otherwise the recipe is the same on the website.

MAN that's GOOD!
MAN that’s GOOD!
  • 1 cup dried brown or green lentils
  • 4 large French trimmed lamb shanks
  • 1L (4 cups) Campbell’s Real Stock – Salt Reduced Beef
  • 420 g Campbell’s Tomato Condensed Soup
  • 2 tbsp brown sugar
  • 2 tsp dried oregano leaves
  • 4 large potatoes, peeled and chopped
  • 3 garlic cloves, peeled
  • 500mL (2 cups) Campbell’s Real Stock – Chicken

For the method click HERE and you will go to the Campbells website