Lamb shanks with chick peas(mahiche)

Preheat the oven to 325°F.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season lamb shanks with salt and black pepper, then brown them on all sides, about 8-10 minutes.

Remove the lamb shanks and set aside on a plate.

Add chopped onion, carrot, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cumin, coriander, cinnamon, and paprika; cook for another minute to toast the spices.

Mix in tomato paste and cook for 2 minutes, stirring constantly.

Return the lamb shanks to the pot and add chickpeas, chicken broth, and bay leaves.

Bring the mixture to a simmer, then cover and transfer to the oven.

Cook for 2-2.5 hours, until the lamb is tender and falling off the bone.

Remove the pot from the oven and let it rest for 10 minutes.

Garnish with chopped parsley and lemon juice before serving.

Spice Level:

Allergens