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The main dish, Mediterranean

Garlic and Rosemary Lamb Shanks with Roasted Chickpeas

Garlic and rosemary lamb shanks with roasted chickpeas is a braised dish for 6 people, rated very easy, with only 25 minutes of active work. The shanks cook in the morning for two and a half hours, then just need reheating and plating before guests arrive. It costs about €6.50 per person, and the key to success is a long covered braise that turns the meat fall off the bone tender.

Lamb shanks slow cooked with garlic and rosemary until they're so tender they fall off the bone, served with chickpeas roasted in paprika.

Garlic and Rosemary Lamb Shanks with Roasted Chickpeas
For
6 people
Work
25 min
Total time
3 h 20
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€6.50
Calories per person
740 kcalcalculated by Kiloach, your weight coach

Slow braised covered in the oven, lamb shanks turn meltingly tender, the meat pulling away from the bone with just a fork. The unpeeled garlic cloves braise right alongside, rosemary gently perfumes the juices, and the white wine adds just enough acidity to balance the richness of the lamb. Chickpeas roasted with paprika and cumin bring crunch and a warm, spiced note that wakes everything up.

This is a great dish for a dinner party with friends or a Sunday family meal, especially in fall or winter when you're craving something comforting, though it works just as well in spring. Keep the rest of the menu simple, a green salad or a light soup to start, so this generous dish and its fragrant juices can take center stage.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 2 h 40
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 1 step

Prepare and put the shanks in the oven in the morning, they braise on their own for two and a half hours while you take care of everything else. Just before guests arrive, roast the chickpeas and reheat the shanks for ten minutes to brown them. At serving time, plate everything together and spoon over the juices, mashed with the soft roasted garlic.

The ingredients

6 people

Butcher

  • Lamb shanks 6

Fruits and vegetables

  • Garlic 1
  • Rosemary 6 sprigs

Pantry

  • White wine 15 cl
  • Cooked chickpeas 800 g
  • Paprikaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Place the shanks in a baking dish with the unpeeled garlic, rosemary, wine, a drizzle of oil, salt and pepper, then cover. 10 min

    Keep the garlic unpeeled, it turns creamy and can be served with a spoon.

  2. Bake at 150°C for two and a half hours, then let the shanks cool slightly in the dish. 2 h 30

    Turn the shanks halfway through cooking so they braise evenly on both sides.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drain the chickpeas, pat them dry, toss with the oil, paprika and cumin, and roast at 200°C. 25 min

    Dry them well with a towel first, they crisp up better that way.

  2. Put the shanks back in the oven for ten minutes to warm through and brown. 10 min

    Uncover the dish to get a glossy, lacquered skin.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the shanks over the chickpeas and spoon over the cooking juices.

    Mash a clove of the soft roasted garlic into the juices to thicken it.

Our tips to get it right

  • Pick shanks that are similar in size so they all cook at the same rate and braise evenly together.
  • Don't throw away the braising liquid, it's what makes the dish at serving time, strain it if you want a smoother sauce.
  • If your dish is small, cook the shanks in two batches or use two pans, they need to lie flat without crowding to braise properly.

The variations

  • Swap the white wine for chicken stock if you'd rather cook without alcohol, the result stays just as tender.
  • For a faster version, use shanks that are already vacuum cooked, which cuts the oven time down to about an hour.
  • For kids, serve the meat pulled off the bone with the chickpeas a little less spiced, cutting the paprika by half.

What to serve it with

  • Mashed potatoes to soak up the juices
  • A sharply dressed green salad to start
  • A light red wine from the south

Storage

The shanks keep for 2 to 3 days in the fridge in a sealed container, with their juices so they don't dry out. They freeze well for up to 2 months. Reheat gently in the oven, covered, with a splash of the juices to keep them tender.

Questions about this recipe

Can I use a leg of lamb instead of shanks?

You can, but the cooking time and carving are different, a leg doesn't fall off the bone the same way. Shanks stay the easiest cut for a tender result with no babysitting.

Should I peel the garlic before serving?

No, leave the cloves unpeeled, they turn creamy during cooking and can be spread or mashed right into the juices. It's one of the small pleasures of this dish.

How do I know when the shanks are done?

The meat should pull away easily with the tip of a knife or a fork. If it still resists, give it another fifteen minutes in the oven.

Can I make this for more than 6 people?

Yes, just add more shanks and size up your pan, scaling the garlic, rosemary, and chickpeas proportionally. Make sure your pan is big enough for the shanks to lie flat.

Can a garlic and rosemary lamb shank with roasted chickpeas be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a garlic and rosemary lamb shank with roasted chickpeas?

Allow 3 h 20 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a garlic and rosemary lamb shank with roasted chickpeas?

About 740 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a garlic and rosemary lamb shank with roasted chickpeas cost?

About €6.50 per person, that's €39.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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