Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 4 lamb shanks generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the seasoned lamb shanks on all sides until golden, about 10 minutes total, and set them aside.

3. 3

   Add 1 large finely chopped onion to the pot and sauté for 5 minutes until softened, then add 4 cloves minced garlic, 2 whole star anise pods, 1 cinnamon stick, 2 bay leaves, 1 teaspoon ground allspice, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric, cooking for 2 minutes until fragrant.

4. 4

   Pour in 1 can (400 grams) undrained diced tomatoes and 700 ml beef broth, scraping any browned bits from the bottom of the pot, then bring the mixture to a gentle simmer.

5. 5

   Return the browned lamb shanks to the pot, ensuring they are mostly submerged in the liquid, then cover the pot tightly and transfer it to a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit).

6. 6

   Slow-cook the lamb shanks for 3 to 3.5 hours, or until the meat is fork-tender and easily separates from the bone, checking occasionally to ensure there is enough liquid and adding a little more broth if necessary.

7. 7

   Stir in 1 can (400 grams) drained and rinsed chickpeas during the last 30 minutes of cooking, allowing them to heat through and absorb the flavors.

8. 8

   Remove the pot from the oven, discard the star anise pods, cinnamon stick, and bay leaves, taste and adjust seasoning if needed, then serve the lamb shanks immediately garnished with 1/2 cup fresh chopped parsley.