Anatolian Braised Lamb Shank with Chickpeas
Updated: May 11
This dish is not too difficult to prepare, it just requires a longer cook time for fork tender meat. It's a perfect weekend recipe that gurantees a little bit leftover! I serve it potatoes and a fresh salad. Make sure you select a meatier lamb shank.
preheat oven: 350 F
serves: 2 - 3 with other dishes
cook time: 2-3 hours
soak time for the chickpeas: overnight
Here is what you need:
1 Lamb Shank
1 medium size white onion, sliced thinly
1/2 cup dried chickpeas
3 cloves garlic, crushed
2 T tomato paste
small handful of cilantro, chopped
2 tsp dried mint
2 Tbsp each, Ground Cumin, Coriander, Fenugreek
3 tsp. Sweet Paprika
salt and pepper to taste
light oil for searing
The Night Before:
season the lamb shank with salt and pepper and refrigerate over night. Soak the chickpeas in 2 cups of water with 1/4 tsp of baking soda.
The Following Day:
preheat your oven to 350 F
dry off the lamb shank with paper towels. In a dutch oven, sear the meat until brown on all sides
remove and rest on a plate, add the onions and the garlic and fry for a few minutes until tender.
Add tomato paste, spice blend 1 1/2 c of water. Bring to a simmer, add cilantro and season to taste
Add lamb shank and drained chickpeas.
roast in the oven for about 2 - 3 hours until meat is fork tender
And thats it! Absolutley delicious