Moroccan Harissa Lamb Shank Stew with Apricots and Chickpeas
Equipment
- Dutch Oven
- Tongs
- Wooden Spoon
Ingredients
- 4 bone-in lamb shanks (about 3 pounds total)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups lamb or beef broth
- 1 cup dried apricots, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
Instructions
- Pat the lamb shanks dry and season them all over with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, then remove them to a plate.
- Lower the heat to medium. Add the onion to the pot and cook until softened. Stir in the garlic and cook for one minute more.
- Stir in the harissa paste, cumin, and cinnamon. Cook for 30 seconds until fragrant. Pour in the broth and scrape up any browned bits from the bottom.
- Return the shanks to the pot. Add the apricots and chickpeas. Bring the liquid to a simmer, then cover and cook on low for 2.5 to 3 hours until the meat is very tender and pulls away from the bone easily.
- Taste the broth and adjust salt and pepper if needed. Serve the shanks with the chickpeas, apricots, and sauce spooned over the top. Sprinkle with cilantro just before serving.
Notes
The apricots release enough sweetness to mellow the harissa, so taste the broth near the end and add a little more harissa only if you want extra heat. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a splash of broth to loosen the sauce. Serve over couscous or with warm flatbread to soak up the liquid.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Tongs, Wooden Spoon
Cuisine: Moroccan
Equipment: Dutch Oven, Tongs, Wooden Spoon