Slow Cooked Lamb Shanks | Literally Melts In Your Mouth

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine retains flavor without alcohol.

lamb shanks

🥗Healthier: beef shanks

💰Cheaper: pork shanks

Pork shanks are generally less expensive.

Slice both ends off the onions, cut in half, peel, and dice into large to medium-sized pieces.

Crush the garlic cloves with the side of a knife and chop roughly if desired.

Remove the stems from the rainbow chard and chop the leaves into smaller pieces.

Rinse and drain the chickpeas in a colander.

Check the lamb shanks for excess fat and silver skin, removing it carefully.

Season the lamb shanks with salt on both sides.

Heat a large high-rimmed pot over high heat and add 1.5 teaspoons of olive oil.

Sear the lamb shanks for 4-5 minutes on each side until browned, then remove from the pot.

Reduce heat to medium-high and add the diced onions, sautéing for 3-4 minutes until translucent.

Add the crushed garlic and 1.5 tablespoons of cumin seeds, seasoning with salt and pepper, and cook for 1 minute.

Pour in 1 liter of chicken stock, 1/3 cup of maple syrup, and 1 teaspoon of dried chili flakes, mixing well.

Bring the mixture to a boil, then add the lamb shanks back in along with any resting juices.

Cover the pot, turn off the heat, and transfer it to an oven preheated to 200°C (390°F) to roast for about 2 hours.

Prepare the almond and papita crust by toasting 1 tablespoon of olive oil with 1/2 cup of shaved almonds and 1/2 cup of papitas in a pan for 2-3 minutes until golden.

Chop the mint leaves and mix them with the toasted almonds and papitas once cooled.

After 2 hours, remove the lamb from the oven and place it back on medium-high heat.

Stir the sauce to mix the flavors, then add the rainbow chard and cook for 2-3 minutes until wilted.

Add the drained chickpeas and mix, cooking for an additional 2 minutes.

Return the lamb to the pot to heat through, check for seasoning, and serve with the almond and papita crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens