Merguez-Spiced Lamb Shanks with Chickpeas

Name: Merguez-Spiced Lamb Shanks with Chickpeas
Cook time: 45 min
Yield: 8
Ingredients: 1 tablespoon cumin seeds; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds; 1/4 cup sweet paprika; 1 tablespoon freshly ground black pepper; 2 teaspoons sugar; 1 teaspoon ground allspice; 1 1/2 teaspoons cayenne pepper; 8 lamb shanks (about 1 pound each); Salt; 1 cup all-purpose flour; 2 tablespoons unsalted butter; 1/4 cup extra-virgin olive oil; 1 medium sweet onion, coarsely chopped; 2 tablespoons tomato paste; 2 quarts chicken stock; One 14-ounce can crushed tomatoes; Two 15-ounce cans chickpeas, drained; Harissa, for serving (see Note)

Merguez-Spiced Lamb Shanks with Chickpeas was pinched from <a href="http://www.foodandwine.com/recipes/merguez-spiced-lamb-shanks-with-chickpeas" target="_blank">www.foodandwine.com.</a>

"Butcher-shop owner Tanya Cauthen likes flavoring supremely tender braised lamb with a North African spice blend that includes cumin and fennel seeds. Lamb shanks are great for serving at dinner parties, since they look so dramatic, but lamb stew meatâ??cut from the shoulder or the legâ??is equally delicious. Or, for a less gamey flavor, substitute beef short ribs...."

INGREDIENTS

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1 tablespoon cumin seeds

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1 tablespoon fennel seeds

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1 tablespoon coriander seeds

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1/4 cup sweet paprika

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1 tablespoon freshly ground black pepper

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2 teaspoons sugar

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1 teaspoon ground allspice

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1 1/2 teaspoons cayenne pepper

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8 lamb shanks (about 1 pound each)

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Salt

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1 cup all-purpose flour

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2 tablespoons unsalted butter

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1/4 cup extra-virgin olive oil

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1 medium sweet onion, coarsely chopped

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2 tablespoons tomato paste

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2 quarts chicken stock

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One 14-ounce can crushed tomatoes

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Two 15-ounce cans chickpeas, drained

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Harissa, for serving (see Note)

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