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Ingredients
2 tablespoons olive oil
4 lamb shanks
2 medium onions, sliced
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 teaspoon salt, or to taste
½ teaspoon pepper
8 ripe tomatoes, peeled, seeded and chopped (or the equivalent, canned)
1 teaspoon oregano
2 cups hot water
1 cup canned chickpeas, drained and rinsed
Nutritional analysis per serving (4 servings)
24 grams carbs; 299 milligrams cholesterol; 1092 calories; 30 grams monosaturated fat; 4 grams polyunsaturated fat; 30 grams saturated fat; 69 grams fat; 7 grams fiber; 1022 milligrams sodium; 90 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
- Step 3
Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
- Step 4
Turn the oven to 400 degrees and bake for 1 ½ hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.
Private Notes
Comments
This recipe is absurdly incorrect. These can be my fave meal of anything, but they must be cooked low and slow. 3 hours at 250 or 275 would be ideal. The whole reciepe seems like a bad joke. Use mirepoix, red wine, garlic, tomato paste and other herbs to taste. Braise slow and they’ll be perfect. I’ve cooked them this way for over 40 years.
I cooked this per the recipe and the shanks, though flavorful, were tough and gristly. But the next day I simmered (braised) the remaining two shanks for several hours and they were great, tender, falling off the bone, gristle dissolved. So I highly recommend "store overnight and simmer for three-plus hours the next day" as Step 5 to this recipe.
This recipe is absurdly incorrect. These can be my fave meal of anything, but they must be cooked low and slow. 3 hours at 250 or 275 would be ideal. The whole reciepe seems like a bad joke. Use mirepoix, red wine, garlic, tomato paste and other herbs to taste. Braise slow and they’ll be perfect. I’ve cooked them this way for over 40 years.
I cooked this per the recipe and the shanks, though flavorful, were tough and gristly. But the next day I simmered (braised) the remaining two shanks for several hours and they were great, tender, falling off the bone, gristle dissolved. So I highly recommend "store overnight and simmer for three-plus hours the next day" as Step 5 to this recipe.