Merguez-Spiced Lamb Shanks with Chickpeas

Name: Merguez-Spiced Lamb Shanks with Chickpeas
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 850 grams chickpeas, drained; 397 grams crushed tomatoes; 2 teaspoons cayenne pepper; 2 liters chicken stock; 1 Tbsp coriander seeds; 1 Tbsp cumin seeds; 1 Tbsp fennel seeds; 237 milliliters all-purpose flour; 1 teaspoon ground allspice; 8 servings Harissa, for serving (see Note); 4 kilograms lamb shanks (about each); 59 milliliters extra-virgin olive oil; 8 servings Salt; 2 teaspoons sugar; 1 medium sweet onion, coarsely chopped; 59 milliliters sweet paprika; 2 Tbsps tomato paste; 2 Tbsps unsalted butter

Merguez-Spiced Lamb Shanks with Chickpeas might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains roughly 54g of protein, 22g of fat, and a total of 606 calories. If you have flour, coriander seeds, canned tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

In a small skillet, toast the cumin, fennel and coriander seeds over moderately low heat until just fragrant, about 1 minute; let cool completely. Grind the seeds in a spice grinder, then transfer to an airtight container. Stir in the paprika, black pepper, sugar, allspice and cayenne and cover the merguez spice blend until ready to use.

Ingredients you will need

Whole Coriander Seeds

Black Pepper

Seasoning Mix

Allspice

Ground Cayenne Pepper

Paprika

Fennel

Cumin

Seeds

Sugar

Toast

Equipment you will use

Frying Pan

Preheat the oven to 32

Equipment you will use

Oven

Season the lamb with salt and dredge in the flour, shaking off the excess. In a large enameled cast-iron casserole, melt the butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

All Purpose Flour

Lamb

Salt

Add 4 of the lamb shanks and cook over moderately high heat, turning frequently, until well browned all over, about 8 minutes.

Ingredients you will need

Lamb Shanks

Transfer the lamb shanks to a plate and repeat with the remaining 4 shanks. Discard all but 1 tablespoon of the fat from the casserole.

Ingredients you will need

Lamb Shanks

Reduce the heat to moderate.

Add the onion to the casserole and cook, stirring, until lightly browned, 5 minutes. Stir in 4 tablespoons of the spice blend along with the tomato paste and cook until aromatic, 2 minutes.

Ingredients you will need

Tomato Paste

Seasoning Mix

Onion

Add 1 cup of the chicken stock and scrape up the browned bits from the bottom of the pot. Stir in the tomatoes.

Ingredients you will need

Chicken Stock

Tomato

Equipment you will use

Pot

Return the lamb to the casserole and pour in any accumulated juices.

Ingredients you will need

Lamb

Add the chickpeas.

Ingredients you will need

Chickpeas

Pour in just enough of the chicken stock to cover the meat and bring to a simmer. Cover the casserole and transfer to the oven. Braise the shanks for 1 1/2 hours, or until the meat is tender and pulling away from the bones.

Ingredients you will need

Chicken Stock

Meat

Equipment you will use

Oven

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, passing harissa at the table.

Ingredients you will need

Lamb Shanks

Harissa