Lamb Shanks with Chickpeas and Carrots

This is a French bistro and comfort meal that most people find delicious on a cool evening.

Serves: 4Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy


Serves: 4

Ingredients

  • 4 lamb shanks (8 oz. each), well-trimmed
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1 large yellow onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 2 large carrots, peeled and cut into chunks
  • 2 Tbsp. tomato paste
  • 1 cup dry red wine
  • 1 cup chicken broth
  • 2 bay leaves
  • ¼ cup chopped parsley
  • 2 cans (13 oz.) chickpeas, drained and rinsed

Directions

  • Sprinkle the lamb shanks with salt and pepper. Heat oil in a large heavy skillet over medium heat. Brown shanks 2 minutes per side.
  • Add onion, garlic, and carrot. Sauté for 5 minutes. Stir in tomato paste, red wine, chicken broth, bay leaves, and parsley.
  • Cover the pot, reduce heat to low, and simmer for 1 hour. Add chickpeas and simmer for another 30 minutes. Remove bay leaves before serving.