Lamb Shank with Chickpeas

Main Dishes | Greek cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

For this dish, it's best to use 4 large or 8 small shanks.

Ingredients

Vegetable Oil - 1 tablespoon
Rack of Lamb - 5 lbs
Onion - 2 heads
Garlic - 2 cloves
Harissa - 1 tablespoon
Cinnamon - 1 piece
Baking Tomatoes - 28.2 oz
Chickpea - 21.2 oz
Olives stuffed with lemon - 3.2 oz
Mint - 0.2 oz
Citrus Zest Mix - 0.5 oz
Salt - to taste

Step by Step guide

Step 1

In a large ovenproof pot, heat the oil over medium heat and brown the shanks until a crust forms. Add the finely chopped onion and minced garlic, and sauté for another 2–3 minutes until the onion begins to soften.

Step 2

Add the harissa and cinnamon stick to the pot and season with salt. Stir, add the chopped tomatoes, and bring to a boil. If necessary, add water. Cover with a lid, reduce the heat, and simmer for 50 minutes.

Step 3

Drain the chickpeas and add them to the pot along with the olives and lemon zest. Season with salt to taste and cook uncovered for another 20–30 minutes.

Step 4

By this time, the lamb will be very tender and easily pull away from the bone. If not, cook a little longer, checking the meat every 5 minutes.

Step 5

Using a large spoon, skim off the orange oil from the surface, then add the finely chopped mint (about 2 tablespoons). Optionally, serve with harissa.