Photo courtesy of Harvey Sheep & Wool
Roasted Lamb Shanks with Garbanzo Beans
Servings: 2 servings
Ingredients
- 2 to 4 lamb shanks bone-in
- Salt and pepper to taste
- Olive oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 to 3 cups chicken broth
- 5 sprigs fresh rosemary
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 6 to 8 fresh carrots unpeeled with greens removed
Instructions
- Generously season lamb shanks with salt and pepper before browning in olive oil in a cast-iron Dutch oven. Remove when done.
- Sauté sliced onion in the same pot for 2 to 3 minutes. Add garlic and tomato paste, then cook for 4 to 5 minutes on medium-low heat until tomato paste darkens slightly.
- Add 2 cups chicken broth, shanks, and rosemary. Cover with tight-fitting lid, remove from stovetop, and bake at 325 degrees F for 2 hours 20 minutes. Add canned garbanzo beans and carrots, then cook for another 40 minutes. Add more chicken broth if dry.
Notes
This meal also can be made in a slow cooker. For this method, reduce liquid to about 1 inch. Brown the shanks before adding them to the bed of onions in the slow cooker. Add all the ingredients in at the same time and cook for about 3 hours on high.
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