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Moroccan Lamb Shanks with Chickpeas and Dates

  • prep: 10 mins
    total time: 4 hours
  • servings: 2

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Ingredients

  • 1/2 cup dried chickpeas
  • 3 garlic cloves, minced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1/4 cup tomato paste
  • Coarse salt and freshly ground pepper
  • Ground cloves
  • 3 tablespoons extra-virgin olive oil
  • 2 lamb shanks
  • 1 small onion, thinly sliced
  • 1 celery stalk, cut into 1/4-inch dice
  • 5 cups water
  • 1/2 cinnamon stick
  • 1/4 cup chopped dates
  • 1/2 lemon, cut into wedges

Directions

  1. Step 1

    Soak chickpeas overnight covered in cold water by 2 inches. Drain.

  2. Step 2

    In a mortar, mash garlic, paprika, ginger, coriander, nutmeg, lemon juice, tomato paste, 1 teaspoon salt, 1/8 teaspoon pepper, and a pinch of cloves with a pestle until a thick paste forms.

  3. Step 3

    Heat oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper. Cook until golden on both sides, 3 to 4 minutes per side. Transfer lamb to a plate.

  4. Step 4

    Add onion and celery to pot, and cook until light gold, about 5 minutes. Stir in spice paste, and cook 2 minutes. Add chickpeas and water, reduce heat to medium-low, season with salt, and gently simmer for 45 minutes.

  5. Step 5

    Preheat oven to 325 degrees. Add lamb and cinnamon stick to pot, and return to a simmer. Cover, transfer to oven, and cook until lamb is fork-tender, about 2 hours and 45 minutes. Add dates, and cook for 15 minutes. Skim fat from sauce, and discard. Serve with lemon wedges on the side.

Source
Martha Stewart Living, October 2008

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