Lamb Shank with Chickpeas
Main Dishes • Greek
Description
For this dish, it's best to use 4 large or 8 small shanks.
Ingredients
- Vegetable Oil 1 tablespoon
- Rack of Lamb 5 lbs
- Onion 2 heads
- Garlic 2 cloves
- Harissa 1 tablespoon
- Cinnamon 1 piece
- Baking Tomatoes 30 oz
- Chickpea 20 oz
- Olives stuffed with lemon 5 oz
- Mint 0 oz
- Citrus Zest Mix 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
In a large ovenproof pot, heat the oil over medium heat and brown the shanks until a crust forms. Add the finely chopped onion and minced garlic, and sauté for another 2–3 minutes until the onion begins to soften.
Step 2
Add the harissa and cinnamon stick to the pot and season with salt. Stir, add the chopped tomatoes, and bring to a boil. If necessary, add water. Cover with a lid, reduce the heat, and simmer for 50 minutes.
Step 3
Drain the chickpeas and add them to the pot along with the olives and lemon zest. Season with salt to taste and cook uncovered for another 20–30 minutes.
Step 4
By this time, the lamb will be very tender and easily pull away from the bone. If not, cook a little longer, checking the meat every 5 minutes.
Step 5
Using a large spoon, skim off the orange oil from the surface, then add the finely chopped mint (about 2 tablespoons). Optionally, serve with harissa.
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