Merguez Lamb Shanks and Chickpeas
(Recipe courtesy of Chez Us)

Merguez Ingredients:
3 tablespoons cumin seeds
3 tablespoons fennel seeds
3 tablespoons coriander seeds
6 tablespoons smoked paprika
1 tablespoon fresh ground black pepper
2 teaspoons allspice
1 tablespoon ground cayenne pepper

Shanks Ingredients:
2 lamb shanks
kosher salt
2 tablespoons olive oil
1 small onion, finely minced
1 14 ounce can diced tomatoes
1 tablespoon tomato paste
1 15 ounce can chickpeas, drained

How To:
In a small frying pan toast the cumin, fennel and coriander seeds over low heat, until lightly toasted. Constantly shake the pan or us a wooden spoon to stir, until the seeds are toasted and fragrant. This will only take 1 – 2 minutes.

Remove from the heat, and place into a bowl to cool.

Using an old coffee grinder, place the toasted seeds, paprika, black pepper, allspice, and cayenne pepper. Pulse to mix, then pour into a small glass jar that has a lid. You can also use a mortar and pestle.

Preheat the oven to 325.

Cut the lamb off the top of the bone, pushing it downs towards the meaty area, to create a sort of lollipop.

Season the lamb with salt.

Place the olive oil in a large frying pan, and then lightly brown the shanks to seal in the juices.

Remove the shanks to a plate.

Add onion to the frying pan, stir and cook for 3 minutes over low heat.

Add the diced tomatoes, the paste and 1 tablespoon of the merguez seasoning. Stir, and cook for a minute. Remove from the heat.

Cut large pieces of parchment paper, and place into four deep ovenproof bowls.

Evenly divide the tomato mixture between the four bowls that have the parchment paper places into them.

After rubbing each shank with 1 1/2 teaspoons of merguez seasoning, place a shank into each cut piece of parchment paper.

Scatter the chickpeas between each bowl. Sprinkle another 1 1/2 teaspoons of merguez over each shank and chickpeas.

Using cooking twine, tie each package up.

Place the bowls on a baking sheet, and place into the oven.

Braise the lamb for 1 1/2 hours – 2 hours, until the meat is tender and pulling away from the bones.

Remove from the oven, and let sit for 5 minutes.

Serve.
Eat.