Lamb Shank Recipe with Chickpeas

Lamb Shank is another favourite in South Africa, known for its slow roast in the oven which results in a sticky, soft result. This is caused by the muscle breaking down under low and slow cooking methods. This easy lamb shank recipe if the first time I used chickpeas with lamb.

Click here to purchase our Free Range Lamb Shank from the Karoo – Certified Karoo Meat of Origin.

Lamb Shank Recipe with Chickpeas

Prep Time20 mins
Cook Time3 hrs
Servings: 4


  • 4 Lamb Shanks roughly 500g each
  • Salt and Pepper to taste
  • 2 tbsp Sugar
  • 2 tbsp Olive Oil
  • 1 tin Chickpeas Drained
  • 2 Onions Roughly chopped
  • 1 cup Lamb Stock Beef stock will also do as a 2nd option
  • 1 tbsp Cumin
  • 2 tbsp Fresh Rosemary sprigs
  • 1 tbsp Coriander
  • 2 Bay Leaves
  • 2 cloves Garlic finely sliced
  • 1 tin tomato paste small – about 100g
  • 1/2 cup red wine a cheap red is fine
  • 1 tsp Paprika
  • 2 tins Chopped Tomato


  • Make sure the meat is at room tempreture. You will need a pot with a tight fitting lid. This dish will not go in the oven. This can also be done in a potjie over coals.
  • Add oil t the pot and get hot, medium to high heat. Season the shanks with Salt and Pepper. Fry the shanks, just to brown them all around. Once done remove from the pot and set one side
  • Lower to just medium heat. Add the onions, paprika, cumin, coriander and garlic and fry for 7 -10 minutes until soft. The smell should be heavanly.
  • Now add the wine and let it simmer for 5 minutes to infuse.
  • Return the shanks to the pot, add the tomato paste, chopped tomato, bay leaves, rosemary and only half the lamb stock.
  • Cover the pot, and simmer for about 2 hours
  • Last step, add the chickpeas, sugar and if you need to – the rest of the lamb stock. If you really low on liquid, add a little water and if you want, red wine but nott too much
  • Simmer for another 30 minutes, check if the meat is falling off the bone – you should be ready to go. Make sure you have some bread to serve it with to get the maximum out of the sauce.



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