Moroccan lamb shanks recipe | delicious. Australia

Preheat the oven to 350°F (175°C).

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season lamb shanks with salt and black pepper, then brown on all sides, about 3-4 minutes each side.

Remove lamb shanks and set aside on a plate.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic, ginger, cumin, coriander, paprika, and cinnamon stick; cook for 1-2 minutes until fragrant.

Add canned tomatoes, chickpeas, and chicken broth to the pot; stir to combine.

Return the lamb shanks to the pot, ensuring they are submerged in the liquid.

Drizzle honey over the lamb shanks and bring the mixture to a simmer.

Cover the pot and transfer to the preheated oven; braise for 2-2.5 hours until the meat is tender.

Check occasionally, adding more broth if the liquid level is low.

Once cooked, remove the pot from the oven and let it rest for 10 minutes.

Garnish with fresh cilantro and lemon juice before serving.

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