Lamb Shanks With Currants & Chickpeas

By ltrodrigu

Chef Mike Solomonov brings a few Mediterranean flavors to après-ski cuisine with this flavorful braise. It slow-cooks in the oven while you’re out on the slopes.

Ingredients

• 4 (1- to 1 1/4-pound) lamb shanks
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 4 tablespoons olive oil
• 1 Spanish onion, thinly sliced
• 1 carrot, peeled and thinly sliced
• 4 cloves garlic, thinly sliced
• 2 cinnamon sticks
• 1 cup dried red currants, raisins, dried cranberries or dried apricots
• 1 (15-ounce) can chickpeas, drained
• 1 tablespoon finely chopped fresh mint
• 1/2 cup fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Preheat broiler. Season lamb shanks with 1 tablespoon kosher salt and half of oil. Place on a baking sheet under broiler and cook until dark brown, about 15 minutes.

Meanwhile, in an oven-safe sauté pan, sauté onions, carrots and garlic with remaining salt and oil until softened and lightly browned, 7-8 minutes. Stir in cinnamon sticks and currants.

Preheat oven to 275 degrees. Place cooked lamb shanks on top of vegetables. Pour water halfway up shanks and cover tightly with aluminum foil. Roast in oven until meat is fork-tender, 6 hours.

Place lamb shanks on a warm platter. Skim fat from pan. Add chickpeas to pan and place on stove top over medium-high heat. Cook until liquid is reduced by half, 5-8 minutes. Stir in mint, parsley and lemon juice. Adjust salt if needed. Remove cinnamon and discard. Spoon chickpea mixture onto serving plates and then top with lamb shanks.