Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned lamb shanks for 5 minutes on each side until beautifully browned.

3. 3

   Remove the lamb shanks from the pot, then add 1 large chopped onion, 4 minced garlic cloves, and 1 diced red bell pepper to the same pot, cooking for 8 minutes until softened.

4. 4

   Stir in 1 tablespoon of smoked paprika, 2 bay leaves, and 2 tablespoons of harissa paste, cooking for 1 minute until fragrant.

5. 5

   Pour in 1 cup of dry red wine and scrape up any browned bits from the bottom of the pot, letting it simmer for 3 minutes to reduce slightly, then add 1 (14.5 ounce) can of crushed tomatoes and 2 cups of chicken or beef broth.

6. 6

   Return the seared lamb shanks to the pot, bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and braise for 2 hours and 30 minutes, or until the lamb is exceptionally tender.

7. 7

   Stir in 1 (15 ounce) can of drained and rinsed chickpeas during the last 30 minutes of cooking and then garnish with 0.25 cup of fresh cilantro before serving.