Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 lamb shanks dry with paper towels, season generously with 2 teaspoons of salt and 1 teaspoon of black pepper, then dust them lightly with 1/4 cup of all-purpose flour.

2. 2

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and sear the floured lamb shanks for 3-4 minutes per side until deeply browned, then remove them from the pot and set aside.

3. 3

   Add 1 chopped large onion, 1 chopped red bell pepper, and 4 minced garlic cloves to the same pot, cooking for 8-10 minutes until softened.

4. 4

   Stir in 1 tablespoon of smoked paprika, 1/2 teaspoon of saffron threads, and 1 bay leaf, cooking for 1 minute until fragrant.

5. 5

   Pour in 1 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom, then add 1 (28 ounce) can of crushed tomatoes and 2 cups of chicken broth, bringing the mixture to a simmer.

6. 6

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid, cover the pot tightly, and braise in a preheated 325°F (160°C) oven for 2.5-3 hours or until the lamb is fork-tender.

7. 7

   Stir in 1 (15 ounce) can of drained and rinsed chickpeas during the last 30 minutes of cooking, and continue to simmer until heated through and the sauce has slightly thickened.

8. 8

   Garnish the Cordero Estofado with 1/4 cup of fresh chopped parsley before serving hot.