Lamb L'Arabique

Total Time

2 Hours 20 Minutes

Servings

5

Ingredients

• 2 tablespoons olive oil, divided
• 2 pounds lamb shanks
• 1 large onion, quartered
• 4 cloves garlic, chopped
• 6 cups roma (plum) tomatoes, chopped
• 1 (15 ounce) can chickpeas (chickpeas), drained
• 1 cup cooked lentils
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon finely chopped green chile peppers
• 1 dash hot pepper sauce

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Sauté onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavours to blend over medium heat, for about 3 minutes.
2. Preheat oven to 190°C.
3. Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
4. Cover dish and bake at 190°C for 2 hours, or until lamb is cooked through and receding from the bone.