MEAT

Total time: 2 hrs, 15 mins

Prep Time: 15 mins

Cook Time: 1½-2 hrs

Yield: 4 servings

Dish Size: Dutch Oven

INGREDIENTS

  • 2-4 lamb shanks
  • kosher salt
  • fresh ground pepper
  • 2-4 Tbsp olive oil
  • 1 large onion, sliced
  • 2-4 cloves garlic, chopped
  • 1 cup white wine (optional)
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 Tbsp sweet paprika
  • 1 cup dried apricots
  • 1 lb. carrots, peeled and cut into 1-inch pieces
  • 2 cups chicken broth
  • 1 14-ounce can chickpeas, drained

Directions 

  1. If lamb shanks are in a cryopak, rinse in cool water and pat dry.
  2. Generously season with salt and pepper.
  3. In a heavy bottom pot or dutch oven, over medium heat brown one side of lamb shanks. Turn over to other side, add onion, and continue to brown until onions begin to soften, about 5 minutes.
  4. Add garlic and cook for 20 seconds more. Pour in white wine if using, and cook for 5 minutes or so.
  5. Add bay leaf, rosemary, paprika, dried apricots, and chicken broth. Bring to boil, reduce heat to simmer, and cover and cook 1 hour.
  6. Add carrots and chickpeas and continue to simmer until carrots are tender and lamb is almost falling off the bone, about 30 more minutes.
  7. You can remove meat from bones to serve or give one shank to each portion.
  8. Serve with bread or rolls to dip into rich gravy.