SPICED LAMB SHANKS WITH CHICKPEAS TIME : 2.25HRS
SERVES : 8
01. In a small skillet, toast the cumin, fennel and coriander seeds over low heat until fragrant, about 1 minute; let cool completely. Grind the seeds in a spice grinder, place in a bowl. Stir in the paprika, black pepper, allspice and cinnamon sticks and place to the side.
02. Preheat the oven to 325°. Season the lamb with salt and pepper. In a large pot on medium-high heat add the oil and the lamb shanks, turning frequently, until well browned all over, about 8 minutes. Transfer the lamb shanks to a plate. Discard all but 1 tablespoon of the fat from the pot.
03. Reduce the heat to medium. Add the onion, carrots, celery, and garlic to the pot and cook, stirring, until lightly browned, about 5 minutes. Stir in 4 tablespoons of the spice blend along with the tomato paste and cook until aromatic, 2 minutes. Add 2 cups of red wine and deglaze. Add 1 cup of the chicken stock. Stir in the tomatoes, potatoes, bay leaves and rosemary.
04. Return the lamb to the pot. Add the chickpeas. Pour in just enough of the chicken stock to cover the meat and bring to a simmer. Cover the pot and transfer to the oven. Braise the shanks for 1 ½ hours – 2 hours or until the meat is tender and pulling away from the bones.
05. Transfer the braised lamb shanks to a large, deep platter. Using a large spoon, skim the fat from the surface of the sauce. Spoon the sauce over the shanks and serve.
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