LAMB SHANKS WITH CHICKPEAS AND OLIVES
Make and share this Lamb Shanks With Chickpeas and Olives recipe from Food.com.
Provided by misstasty
Categories One Dish Meal
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Finely slice the red onions and crush the garlic. mince up the anchovies.
- Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
- Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
- Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.
Nutrition Facts : Calories 942.1, Fat 45, SaturatedFat 17.5, Cholesterol 304.3, Sodium 1008.7, Carbohydrate 34.6, Fiber 7.4, Sugar 7.2, Protein 96.3
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
MOROCCAN LAMB SHANKS WITH CHICKPEAS AND DATES
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas, sustenance; and a blend of spices, an undercurrent of warmth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 18
Steps:
- Soak chickpeas overnight covered in cold water by 2 inches. Drain.
- In a mortar, mash garlic, paprika, ginger, coriander, nutmeg, lemon juice, tomato paste, 1 teaspoon salt, 1/8 teaspoon pepper, and a pinch of cloves with a pestle until a thick paste forms.
- Heat oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper. Cook until golden on both sides, 3 to 4 minutes per side. Transfer lamb to a plate.
- Add onion and celery to pot, and cook until light gold, about 5 minutes. Stir in spice paste, and cook 2 minutes. Add chickpeas and water, reduce heat to medium-low, season with salt, and gently simmer for 45 minutes.
- Preheat oven to 325 degrees. Add lamb and cinnamon stick to pot, and return to a simmer. Cover, transfer to oven, and cook until lamb is fork-tender, about 2 hours and 45 minutes. Add dates, and cook for 15 minutes. Skim fat from sauce, and discard. Serve with lemon wedges on the side.
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MERGUEZ-SPICED LAMB SHANKS WITH CHICKPEAS RECIPE
From foodandwine.com
5/5 (124)Total Time 2 hrs 15 mins
- 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.
- Preheat the oven to 325°. 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. Add 4 of the lamb shanks and cook over moderately high heat, turning frequently, until well browned all over, about 8 minutes. 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.
- 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. Add 1 cup of the chicken stock and scrape up the browned bits from the bottom of the pot. Stir in the tomatoes.
- Return the lamb to the casserole and pour in any accumulated juices. Add the 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.
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4.8/5 (96)Uploaded Mar 21, 2018Category EntreePublished Mar 31, 2022
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