Lamb Shanks With Chickpeas and Olives

"Slow cooked lamb shanks--so little effort and great flavours."
photo by a user photo by a user
Ready In:
6hrs 20mins




  • Finely slice the red onions and crush the garlic. mince up the anchovies.
  • Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
  • Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
  • Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.

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  1. This was excellent....we really enjoyed it. I had one large lamb shank that weighed approximately 2.5 lbs. I could not get most of the meat off of the bone (though I tried), so I just threw the whole shank in the dutch oven with the other ingredients, bone and all. This ended up working out perfectly and after three hours at 350F in the oven, the meat had mostly fallen right off! I did not need any additional stock or water even though I prepared it in the oven. The sauce was very flavorful and I loved the combination of ingredients. I served over penne to soak up the sauce, but it would probably go even better over mashed potatoes. I also served green beans as a side. I made no modifications to the ingredient list (other than to use a huge shank), as no modifications are needed. Thanks for a keeper!
  2. A wonderful dish, with a wonderful sauce. I made it as written except that I didn't have fresh rosemary on hand, so used a teaspoon of dried instead. Very pleased that no one detected my beloved anchovies (oh, yes, I used four) tee-hee. We demolished the shanks before I got a photo, but we'll be making this one again. Thanks misstasty. Made and reviewed for Pick a Chef.


  1. Used four, un-cut shanks, and an 8-quart Dutch oven. Browned the shanks on all sides in a bit of oil, removed and then sautéed onions, garlic and anchovies for a bit. Along with tomatoes, chickpeas and chili, I added about a cup of wine, half a preserved lemon (in place of the zest at the end), a teaspoon of salt and some grinds of pepper. I also put the green olives in from the outset rather than at the end. After three hours of baking, I removed the shanks and set the sauce to boil hard for ten minutes to thicken, while ladling some of the liquid through a fat separator to cut down on the grease. Feel free to use all, some, or none of these tweaks; I'm sure as-is the recipe is very good too.



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