BRAISED LAMB SHANKS WITH CHICKPEAS
4 servings
Shanks contain a good deal of connective tissue, which, when braised, produces a velvety sauce.
Preheat the oven to 300°F.
Trim most of the external fat from:
- 4 meaty lamb shanks (3 to 4 pounds)
Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a Dutch oven over medium-high heat:
- 2 tablespoons vegetable oil
Add the shanks and brown on all sides. Transfer the shanks to a plate and pour off the fat. Reduce the heat to medium and add:
- 2 tablespoons olive oil
- 2 onions, halved and thinly sliced
- 6 garlic cloves, smashed
Cook, stirring often, until the onions are soft. Add:
- 2 cups chicken or lamb stock or broth or water
- 1 cup dry white wine
- One 14 ½-ounce can diced tomatoes
- (1 tablespoon chopped Salt-Preserved Lemon)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Pinch of saffron threads or ground allspice
- One 2- to 3-inch cinnamon stick
- 1 bay leaf
Return the lamb shanks to the pot and bring to a boil over high heat. Cover, transfer to the oven, and cook for 1 ½ hours. Remove from the oven and add:
- One 15-ounce can chickpeas, drained
- 2 medium carrots, sliced
- 2 cups diced peeled winter squash, such as butternut
Cover and bake until the carrots are tender and the meat shreds easily, about 30 minutes more. Remove the meat and vegetables to a platter and cover to keep warm. Skim off the fat from the surface of the sauce, remove the cinnamon and bay leaf, and add:
- 2 tablespoons chopped mint
- (2 tablespoons chopped cilantro)
- (1 tablespoon Harissa I, or to taste)
- Lemon juice to taste
Taste and adjust the seasonings. Pour the sauce over the meat and vegetables. Serve with:
- Rice Pilaf, Couscous, or cooked orzo