Lamb Shanks with garbanzo beans stew

by Leah Tramontini
(Davis, CA, USA)

Lamb Shanks with garbanzo beans stew: serve 2

Ingredients:

1. 2 lamb shanks
2. Cooked garbanzo beans: 2 cups
3. Onion: 1, chopped
4. Marinara sauce: 16 oz
5. Chicken broth: 64 oz
6. Bay leaves: 2
7. Garlic: 3 cloves, chopped
8. Worcestershire sauce: 3 tablespoons
9. Cumin: 4 tablespoons
10. Cayenne pepper: 1 teaspoon
11. Sea salt: 1/2 teaspoon
12. Ground black pepper: 1 teaspoon
13. Vegetable oil: 2 tablespoons
14. Red chili flakes: 1 teaspoon

Method:

1. Sauté the chopped garlic, onion in a large deep pot until they are tender.

2. Add the chicken broth in the pot with Mariana sauce, lamb shanks, cooked garbanzo beans, bay leaves, Worcestershire sauce, cumin, cayenne pepper, red chili flakes, sea salt, black ground pepper.

3. Bring the mixture to boil and cover with a lid; let it simmer for 3 hours until the meat of the shanks can be lift from the fork easily.


Note:

1. Make sure the broth can cover all the ingredients in the pot, if not enough liquid to cover them, just add more water.