Oven-Baked Lamb Shanks with Chickpeas

Name: Oven-Baked Lamb Shanks with Chickpeas
Cuisine: Israel
Ingredients: 4 large Lamb shanks; 800 g (drained) Canned chickpeas; 2 large (sliced) Onion; 6 cloves Garlic; 4 medium (diced) Fresh tomato; 3 tbsp Tomato paste; 5 tbsp Olive oil; 2 tsp Cumin (ground); 2 tsp Paprika (sweet); 1/2 tsp Cinnamon (ground); to taste Salt & black pepper; 1 liter Beef broth

A recipe from Israel.

🇮🇱 IsraelhighProteinovenBakedcelebrationmizrahifallApart

Nutrition (per serving)

780Calories

52 gProtein

48 gCarbs

44 gFat

8 gSugar

1600 mgSalt

Ingredients

4 large Lamb shanks
800 g (drained) Canned chickpeas
2 large (sliced) Onion
6 cloves Garlic
4 medium (diced) Fresh tomato
3 tbsp Tomato paste
5 tbsp Olive oil
2 tsp Cumin (ground)
2 tsp Paprika (sweet)
1/2 tsp Cinnamon (ground)
to taste Salt & black pepper
1 liter Beef broth

Method

Preheat oven 160°C (325°F).
Season lamb shanks with salt & pepper.
Heat olive oil → brown shanks on all sides → remove.
Sauté onion & garlic 5 min → add tomato paste, diced tomatoes, cumin, paprika, cinnamon, salt & pepper → cook 5 min.
Add chickpeas and broth → bring to simmer.
Return shanks to pot → cover → bake 2.5–3 hours until meat falls off bone.
Serve with rice, bread, or salad.