Rosted Lamb Shanks With Garbanzo Beans

 

Roasted Lamb Shanks With Garbanzo Beans

Ingredients:
2 to 4 lamb shanks with bone in
Salt and pepper to taste
Olive oil
1 sweet onion sliced
4 cloves garlic minced
2 tablespoons tomato paste
2 to 3 cups chicken broth
5 sprigs fresh rosemary
2 15-ounce cans garbanzo beans, drained and rinsed
6 to 8 fresh carrots unpeeled with greens removed

Directions:
Generously season lamb shanks with salt and pepper before browning in olive oil in a cast-iron Dutch oven. Remove when done.

Sauté sliced onion in the same pot for 2 to 3 minutes. Add garlic and tomato paste, then cook for 4 to 5 minutes on medium-low heat until tomato paste darkens slightly.

Add 2 cups chicken broth, shanks, and rosemary. Cover with tight-fitting lid, remove from stovetop, and bake at 325 degrees F for 2 hours 20 minutes. 

Add canned garbanzo beans and carrots, then cook for another 40 minutes. Add more chicken broth if dry.

Notes
This meal also can be made in a slow cooker. For this method, reduce liquid to about 1 inch. Brown the shanks before adding them to the 

bed of onions in the slow cooker. Add all the ingredients in at the same time and cook for about 3 hours on high..