This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Lamb L'Arabique

By: Heather Farah

"Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices."

Rate/Review | Read Reviews (23)

What to Drink?
	Zinfandel

Prep Time:
20 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

2 tablespoons olive oil, divided
2 pounds lamb shanks
1 large onion, quartered
4 cloves garlic, chopped
6 cups roma (plum) tomatoes, chopped
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 cup cooked lentils
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1 teaspoon finely chopped green chile peppers
1 dash hot pepper sauce

Directions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.