Lamb shank with chickpeas
6 servings
120 minutes
Lamb shank with chickpeas is a dish inspired by Greek culinary traditions, where spices, meat, and vegetables harmoniously combine. Tender lamb slow-cooked with harissa, cinnamon, and tomatoes reveals a rich bouquet of aromas, while chickpeas add texture and richness. Olives provide a light spiciness, and fresh mint adds a refreshing accent. The dish is perfect for a leisurely family dinner or festive gathering when one wants to enjoy the depth of Mediterranean flavors.
1
Heat oil in a large ovenproof pot over medium heat and fry the shanks until crispy. Add finely chopped onion and minced garlic, and sauté for another 2-3 minutes until the onion starts to soften.
- Vegetable oil: 1 tablespoon
- Lamb shank: 2.5 kg
- Onion: 2 heads
- Garlic: 2 cloves
2
Add harissa and a cinnamon stick to the pot and salt. Stir, add chopped tomatoes, and bring to a boil. Add water if necessary. Cover, reduce heat, and simmer for 50 minutes.
- Harissa: 1 tablespoon
- Cinnamon sticks: 1 piece
- Canned tomatoes: 800 g
- Salt: to taste
3
Drain the liquid from the chickpeas, add them to the pot with olives and lemon zest. Season to taste and cook uncovered for another 20-30 minutes.
- Canned chickpeas: 600 g
- Green olives: 90 g
- Lemon zest: 15 g
- Salt: to taste
4
At this point, the lamb will be very tender and will easily separate from the bone. Otherwise, cook a little longer, checking the meat every 5 minutes.
5
Use a large spoon to remove the orange oil from the surface, then add finely chopped mint (about 2 tablespoons). Serve with harissa if desired.
- Mint: 5 g
- Harissa: 1 tablespoon
