Lamb Shanks Stewed with Vegetables

Name: Lamb Shanks Stewed with Vegetables
Total time: 3 h
Yield: 4
Ingredients: 4 small lamb shanks; 2 onions; 4 Carrots; 2 Garlic cloves; 150 g celery; 400 g canned chickpeas; 2 tarragon sprigs; 4 thyme sprigs; 1 tbsp Tomato Paste; 2 tbsp oil; 200 ml red wine; 400 ml lamb stock

Prep: —

| Servings: 4 | Cook: —

A hearty lamb shank stew featuring fresh vegetables, served with a rich sauce and roasted chickpeas from Spoonsparrow.

Ingredients

4 small lamb shanks
2 onions
4 Carrots
2 Garlic cloves
150 g celery
400 g canned chickpeas
2 tarragon sprigs
4 thyme sprigs
1 tbsp Tomato Paste
2 tbsp oil
200 ml red wine
400 ml lamb stock

Instructions

1.
Peel onions, carrots, celery and garlic. Dice onions, garlic and celery; slice carrots into rounds.
2.
Wash lamb shanks, pat dry, season with salt and pepper, then sear in hot oil on all sides. Remove from pan, add vegetables, brown them, stir in tomato paste briefly, deglaze with red wine and pour in a bit of stock. Return lamb shanks to the pot, add herbs, and braise in a preheated oven at 160 °C for about 2½ hours. Gradually add remaining stock and turn the shanks regularly.
3.
Drain canned chickpeas, rinse, let drain, then stir into the sauce during the last 20 minutes of cooking. Taste, adjust seasoning, and serve with the stew and vegetables.