Merguez-Spiced Lamb Shanks with Chickpeas
Recipe from Food & Wine

Butcher-shop owner Tanya Cauthen likes flavoring supremely tender braised lamb with a North African spice blend that includes cumin and fennel seeds. Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meat -- cut from the shoulder or the leg -- is equally delicious. Or, for a less gamey flavor, substitute beef short ribs.


Merguez-Spiced Lamb Shanks with Chickpeas
Cedric Angeles

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Servings: 8
Prep Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Related Categories: African Cuisine, Chickpea, Lamb, Lamb Shanks, North African Cuisine, Vegetables
 
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Ingredients
  • 1  tablespoon
    cumin seeds
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  • 1  tablespoon
    fennel seeds
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  • 1  tablespoon
    coriander seeds
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  • 1/4  cup
    sweet paprika
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  • 1  tablespoon
    freshly ground black pepper
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  • 2  teaspoons
    sugar
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  • 1  teaspoon
    ground allspice
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  • 1 1/2  teaspoons
    cayenne pepper
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  • 8 
    lamb shanks (about 1 pound each)
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  •  
    Salt
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  • 1  cup
    all-purpose flour
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  • 2  tablespoons
    unsalted butter
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  • 1/4  cup
    extra-virgin olive oil
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  • 1 
    medium sweet onion, coarsely chopped
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  • 2  tablespoons
    tomato paste
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  • 2  quarts
    chicken stock
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  • 1  14-ounce
    can crushed tomatoes
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  • 2  15-ounce
    cans chickpeas, drained
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  •  
    Harissa, for serving (see Note)
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Directions
1.
In a small skillet, toast the cumin, fennel, and coriander seeds over moderately low heat until just fragrant, about 1 minute; let cool completely. Grind the seeds in a spice grinder, then transfer to an airtight container. Stir in the paprika, black pepper, sugar, allspice, and cayenne and cover the merguez spice blend until ready to use.
2.
Preheat the oven to 325 degrees. Season the lamb with salt and dredge in the flour, shaking off the excess. In a large enameled cast-iron casserole, melt the butter in the olive oil. Add 4 of the lamb shanks and cook over moderately high heat, turning frequently, until well browned all over, about 8 minutes. Transfer the lamb shanks to a plate and repeat with the remaining 4 shanks. Discard all but 1 tablespoon of the fat from the casserole.
3.
Reduce the heat to moderate. Add the onion to the casserole and cook, stirring, until lightly browned, 5 minutes. Stir in 4 tablespoons of the spice blend along with the tomato paste and cook until aromatic, 2 minutes. Add 1 cup of the chicken stock and scrape up the browned bits from the bottom of the pot. Stir in the tomatoes.
4.
Return the lamb to the casserole and pour in any accumulated juices. Add the chickpeas. Pour in just enough of the chicken stock to cover the meat and bring to a simmer. Cover the casserole and transfer to the oven. Braise the shanks for 1 1/2 hours, or until the meat is tender and pulling away from the bones.
5.
Transfer the braised lamb shanks to a large, deep platter. Using a large spoon, skim the fat from the surface of the sauce. Spoon the sauce over the shanks and serve, passing harissa at the table.

MAKE AHEAD
The braised shanks can be refrigerated in the sauce for up to 3 days. Reheat gently before serving.

NOTE
Harissa is a North African chile paste. It is available at specialty shops.
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Related Recipe
Braised Lamb Shanks with Garlic & Vermouth
Braised Lamb Shanks with Garlic & Vermouth

The inspiration for my recipe comes from Richard Olney's where the shanks and garlic are cooked with nothing more than a bit of water. I've updated Olney's version by adding dry white vermouth and a few bay leaves to give the braising liquid an elusive, herbaceous flavor that permeates the meat and intensifies the dish. Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

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