Recipe: Curried Lamb Shanks with Carrots, Chickpeas, and Potatoes

CURRIED LAMB SHANKS WITH
CARROTS, CHICKPEAS, AND POTATOES



4 lamb shanks (about 1 pound each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, coarsely chopped
1 large leek (white and pale green parts only), well rinsed and cut into 1/2-inch pieces
4 large garlic cloves, coarsely chopped
4 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or to taste
4 (3-inch-long) strips of lemon zest, removed from a large lemon with a vegetable peeler
4 large sprigs of fresh thyme
1 bay leaf
1/2 cup red wine vinegar
5 cups reduced-sodium beef broth, or as needed
3 small Yukon Gold potatoes (about 14 ounces total), scrubbed and cut into 3/4-inch pieces
5 medium carrots, cut into 1- inch pieces
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 scallions (white and green parts), thinly sliced on the diagonal
1/3 cup very coarsely chopped fresh cilantro, divided use
FOR SERVING:
Warm naan
Plain low-fat or whole milk yogurt

Preheat the oven to 325 degrees F.

Season the lamb with salt and pepper. Heat a large Dutch oven or other wide heavy pot over medium- high heat. Add the olive oil, then add the lamb shanks and cook, turning occasionally, for about 10 minutes, or until browned. Transfer to a large bowl.

Add the onions and leeks to the Dutch oven and cook, stirring occasionally, for about 5 minutes, or until tender. Add the garlic, curry powder, cumin, red pepper flakes, lemon zest, thyme, and bay leaf and stir for about 1 minute, or until fragrant. Stir in the vinegar and cook, stirring to scrape up the browned bits, for about 3 minutes, or until reduced by half.

Return the lamb shanks and their juices to the Dutch oven. Add enough broth to nearly cover the shanks, bring to a simmer, and cover.

Transfer the pot to the oven at 325 degrees F and bake for about 2 hours, or until the meat is just tender.

Return the Dutch oven to medium-low heat on the stovetop. Add the potatoes and carrots and season lightly with salt. Cook at a gentle simmer, uncovered, for about 30 minutes, or until the vegetables are nearly tender and the liquid has reduced slightly. Using a slotted spoon or tongs, carefully transfer the lamb shanks to a plate (try to keep them intact) and cover with aluminum foil to keep warm. Discard the thyme stems and bay leaf.

Stir the chickpeas into the braising liquid and cook for about 15 minutes, or until the potatoes and carrots are tender.

Stir in the scallions and half of the cilantro and season to taste with salt and pepper. Return the lamb shanks and their juices to the pot and simmer for 5 minutes to reheat the shanks.

TO SERVE:
Divide the lamb shanks and braising mixture among four wide shallow bowls. Sprinkle with the remaining cilantro. Serve hot, with naan and yogurt on the side.

Makes 4 servings
Used by permission to Recipelink.com from Random House
Source: What's for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone