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White bowl with a roasted Lamb Shank
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5 from 1 vote

Braised Lamb Shank with a Tomato Chickpea Ragout

I hope you enjoy my review of the O.Henry Hotel and the Green Valley Grill in Greensboro, NC. Including Chef Leigh Hesling's Braised Lamb Shank with tomato chickpea ragout
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Entree
Cuisine: Moroccan
Servings: 6
Calories: 1042kcal
Author: Chef Leigh Hesling at Green Valley Grill, Greensboro, NC

Ingredients

Lamb Shank Cure

  • 6 lamb shanks
  • 2-3 tablespoons chopped garlic
  • 6 tablespoons Moroccan Spice Blend (see recipe)
  • 1 ½ cups kosher salt

Moroccan Spice Blend

  • 2 teaspoons turmeric
  • 3 tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • 1 ½ tablespoons onion powder
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon fresh cracked black pepper
  • ¼ cup kosher salt

Lamb Shank Braising

  • 6 Lamb Shank Cure (see recipe)
  • 1 ½ chopped yellow onions
  • 4 tablespoons chopped garlic
  • 6 tablespoons canola/ olive oil blend
  • 3 cups dry sherry
  • 7 cups chicken stock

Tomato Chickpea Ragoût

  • 7 cups canned diced tomatoes
  • 4 cups lamb shank braising liquid
  • 2 cups chickpeas (canned garbanzo beans)
  • ¼ ounce chopped cilantro

Instructions

Lamb Shank Cure

  • Rub shanks with garlic and the spice blend.
  • Lay shanks in a pan and pack with salt.
  • Allow to sit for 24 hours.
  • Remove from pan and dust off the excess salt.

Moroccan Spice Blend

  • Combine well and store in an airtight container.
  • Makes: 12 tablespoons

Lamb Shank Braising

  • Heat oil in a large pan and sear the shanks on all sides.
  • Remove shanks and add garlic; sauté until golden.
  • Add onions and caramelize. Deglaze the pan with sherry and simmer for 10 minutes.
  • Add chicken stock and red sauce. Add shanks to the liquid and simmer for about 2 hours or until tender. Remove shanks and reserve the braising liquid.

Tomato Chickpea Ragoût

  • In a sauce pot, heat braising liquid.
  • Add chickpeas and heat through.
  • Remove from heat and add chopped cilantro.

Braised Lamb Shank Tagine Assembly

  • 6 shanks, Lamb Shank Braising (see recipe)
  • 6 cups Tomato Chickpea Ragoût
  • Heat ragoût and place in 6 serving bowls.
  • Place shank over ragoût.

Nutrition

Calories: 1042kcal | Carbohydrates: 47g | Protein: 110g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 318mg | Sodium: 5890mg | Potassium: 2298mg | Fiber: 8g | Sugar: 16g | Vitamin A: 470IU | Vitamin C: 33.5mg | Calcium: 230mg | Iron: 15.9mg