Algerian lamb shanks

Justine Schofields braised fruity lamb stew is served on a bed of fluffy couscous
By Justine Schofield
Algerian lamb shanks
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 lamb shanks, French-trimmed
  • 3 tbsp plain flour
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, peeled
  • 1 tsp ras el hanout spice blend
  • 1 cinnamon stick
  • 1 pinches saffron
  • 2 cardamom pods, bruised
  • 1 tbsp tomato purée
  • 1 orange, juice and zest
  • 250 g deseeded prunes
  • 500 ml good quality chicken stock
  • 500 ml water
  • 200 g couscous
  • 1 canned chickpeas
  • 1 handfuls slivered almonds, toasted
  • 1/2 bunches coriander, roughly chopped


1. Pre heat the oven to 170C/150 fan/gas 3. Dust the shanks lightly with the flour. In a heavy based, oven proof casserole pot heat the oil on high heat. Sear the shanks all over until well browned. Season well with salt and pepper. Remove from the pot and set aside.

2. In the same pot, add the onions and cook for 3 minutes until soft. Then add the garlic, Rass el hanout, cinnamon stick, saffron and cardamom pods and cracked pepper. Stir well for a minute.

3. Add the lamb shanks back to pot, any juices remaining on the plate and the tomato pure and orange zest and juice. Now add the stock and water and bring to the boil. Allow to bubble away for 4 minutes. Season with a little salt. Place the lid on the pot and cook in the oven for 1 ½ -2 hours or until the meat is soft and is falling off the bone.

4. 20 minutes before cooked add the prunes to the pot. Once cooked make the couscous (as per instructions on the packet). Add the chickpeas and almonds. Serve the shanks on the fluffy couscous with the sauce and the coriander.

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