Anatolian Braised Lamb Shank with Chickpeas

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:

1. 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:

1. preheat your oven to 350 F

2. dry off the lamb shank with paper towels. In a dutch oven, sear the meat until brown on all sides

3. remove and rest on a plate, add the onions and the garlic and fry for a few minutes until tender.

4. Add tomato paste, spice blend 1 1/2 c of water. Bring to a simmer, add cilantro and season to taste

5. Add lamb shank and drained chickpeas.

6. roast in the oven for about 2 - 3 hours until meat is fork tender

And thats it! Absolutley delicious

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