Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.

Gallery

Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
5
Yield:
4 to 6 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.

    Advertisement
  • Preheat oven to 375 degrees F (190 degrees C).

  • Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.

  • Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

Nutrition Facts

586 calories; protein 42.7g 85% DV; carbohydrates 33.8g 11% DV; fat 31.5g 48% DV; cholesterol 121.6mg 41% DV; sodium 291.6mg 12% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2006
I altered this recipe a bit and made it in my Crockpot. Here s what I did. Used two containers of 26oz parlamat chopped tomatoes 1 large eggplant sliced to inch sweated by salting waiting 30 minutes and blotting then sautéed 2 chopped green Serrano chilis (seeded) and I soaked cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly I stirred once but I m sure you don t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit this was even better the next day! Thanks for the recipe! Read More
(20)

Most helpful critical review

Rating: 3 stars
10/01/2005
This was a good recipe to try if you want something different. I made it because I had some cooked lentils to use up and I did an "ingredient search" and decided to try it. I do not have a taste for middle eastern cuisine or else I probably would have rated this as five stars because it was easy and turned out really well. I loved the meat on the shanks but there was too much gristle to pick around for my taste. Also it did take longer than 20 minutes prep time - more like 45 for me but maybe I'm just slow:o) Thanks for the recipe though - my husband and I both enjoyed something a little different! Read More
(5)
33 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/22/2006
I altered this recipe a bit and made it in my Crockpot. Here s what I did. Used two containers of 26oz parlamat chopped tomatoes 1 large eggplant sliced to inch sweated by salting waiting 30 minutes and blotting then sautéed 2 chopped green Serrano chilis (seeded) and I soaked cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly I stirred once but I m sure you don t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit this was even better the next day! Thanks for the recipe! Read More
(20)
Rating: 5 stars
06/01/2003
My husband is Israeli and I've come to love Middle Eastern dishes. This lamb dish was wonderful! Absolutely delicious with an abundance of flavor. While it does take some time in the oven the dish itself is quickly prepared and IT IS WORTH THE WAIT!! By far the best recipe for lamb I've tried to date. THANK YOU Farah! Read More
(14)
Rating: 4 stars
06/27/2006
We had some lamb and I was craving something Middle Eastern. My husband selected and prepared this dish (finally followed a recipe without modifications!) as we had the ingredients on hand. I thought that it was really good although the flavour could have been even more intense. I thought that apricots or some other dried fruit would be a nice addition. I thought that it warranted a 5 but he said only 4 stars (he made it!) - I suspect it's because he's not a big fan of lentils and chick peas! Hopefully he makes this again! Read More
(10)
Advertisement
Rating: 5 stars
10/26/2003
I loved this recipie. We get half of a lamb once a year and I had saved a couple shanks for a roast durning the winter and when I saw this I did question whether to use it because it was different to us. But it was a big hit even the kids liked it. Although I couldn't make it that hot. Read More
(9)
Rating: 5 stars
01/28/2006
This was great! Add salt and pepper to taste. I also used canned diced tomatoes for the cost factor in the winter time (tomatoes can be a bit pricey this time of year). I only use cinnamon sticks and added 2. I didn't use shanks...just pieces of lamb with bone in. Skipped the taking lamb back out of pan...just poured the sauce over the lamb and into the oven. I adjusted the baking time accordingly because I wasn't using those big shanks. Taste was wonderful and the spices blended nicely....loooove smokey flavor cumin gives dishes. I served this over couscous. Instead of peppers just threw in some spicey tunisian ground chili powder. Read More
(9)
Rating: 4 stars
05/06/2006
Very easy to make and a beautiful blend of flavours.Aromatic and delicious! I served it with cous cous and it was real treat. Highly recommended! Read More
(7)
Advertisement
Rating: 4 stars
08/19/2005
Delicious!! Made this with ground lamb and did not bake just let it simmer on the stove. A keeper! Read More
(6)
Rating: 4 stars
10/26/2005
I tried the recipe but omitted the peppers and reduced the cinnamon as I'm not a fan. I used cayenne instead of flakes. It came out with still nice middle eastern flavors but needed salt and pepper. Read More
(6)
Rating: 5 stars
02/26/2005
Relly loved the aggressive use of cumin and cinammon. Great with fatty lamb on a cold evening.!!! The sweetness can be fine tuned with a little extra green chilli. Super!! Read More
(6)
Rating: 3 stars
10/01/2005
This was a good recipe to try if you want something different. I made it because I had some cooked lentils to use up and I did an "ingredient search" and decided to try it. I do not have a taste for middle eastern cuisine or else I probably would have rated this as five stars because it was easy and turned out really well. I loved the meat on the shanks but there was too much gristle to pick around for my taste. Also it did take longer than 20 minutes prep time - more like 45 for me but maybe I'm just slow:o) Thanks for the recipe though - my husband and I both enjoyed something a little different! Read More
(5)