Lamb L'Arabique

Lamb L'Arabique


"Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices."
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2 h 20 m servings 586 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
  4. 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.


  1. 31 Ratings

Most helpful positive review

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 ½ inch, sweated by salting waiting 30...

Most helpful critical review

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 tas...

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 ½ inch, sweated by salting waiting 30...

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 ...

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 th...

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 differe...

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!

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 st...

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 sal...

Delicious!! Made this with ground lamb and did not bake, just let it simmer on the stove. A keeper!

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!!