Braised Lamb Shanks With Chickpeas

Ingredients

• 4 meaty lamb shanks (3 to 4 pounds)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons olive oil
• 2 onions, halved and thinly sliced
• 6 garlic cloves, smashed
• 2 cups chicken or lamb stock or broth or water
• 1 cup dry white wine
• One 14 ½-ounce can diced tomatoes
• Hide ingredients for (1 tablespoon chopped Salt-Preserved Lemon) 1 (1 tablespoon chopped Salt-Preserved Lemon) (opens in new tab) (1 tablespoon chopped Salt-Preserved Lemon)
  • 2 pounds lemons
  • ⅓ cup (45g) Diamond kosher salt
  • Lemon juice to cover

  Sub-recipe steps

  1. Wash, dry, and set in a 200°F oven for 5 minutes to dry thoroughly: 2 pounds lemons
  2. Measure: ⅓ cup (45g) Diamond kosher salt
  3. Spoon 2 tablespoons of the salt into a sterilized wide-mouth quart jar. Roll the lemons on the counter to release their juice. Quarter a lemon lengthwise, stopping ½ inch from the bottom so the quarters fan out but remain attached at one end. Gently open the lemon and sprinkle the 8 cut surfaces with ½ teaspoon salt. Carefully squeeze the lemon juice into a bowl. Close the lemon and pack into the jar. Continue with the remaining lemons, sprinkling each layer with 1 ½ teaspoons salt. Pour the lemon juice into the jar. If the juice does not cover all the lemons in the jar, add: Lemon juice to cover
  4. Leave a ½-inch space at the top of the jar. Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar. Be sure the lemons are still covered with liquid and there is only ½ inch headspace. Wipe the rim of the jar. Fold a square of plastic wrap to make 4 layers and place over the top (this will protect the jar ring and lid from corrosion), then tightly cap the jar. Place the jar on a saucer and leave in a warm place for 1 month.
  5. Each day, turn the jar upside down to redistribute the salted juice. After the curing period, refrigerate or keep in a cool, dry place for up to 1 year.
  6. To use, remove lemons from the jar as needed with clean dry tongs, rinse them, and discard the inner flesh. Use only the peel.
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Pinch of saffron threads or ground allspice
• One 2- to 3-inch cinnamon stick
• 1 bay leaf
• One 15-ounce can chickpeas, drained
• 2 medium carrots, sliced
• 2 cups diced peeled winter squash, such as butternut
• 2 tablespoons chopped mint
• (2 tablespoons chopped cilantro)
• Hide ingredients for (1 tablespoon Harissa I, or to taste) 1 (1 tablespoon Harissa I, or to taste) (opens in new tab) (1 tablespoon Harissa I, or to taste)
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup olive oil
  • 3 tablespoons sweet paprika
  • 2 teaspoons smoked hot paprika
  • 2 garlic cloves, minced or grated on a rasp grater
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Olive oil

  Sub-recipe steps

  1. Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
  2. Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
  3. The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
  4. It will keep, covered and refrigerated, for up to 3 months.
  5. About ¾ cup
  6. When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
  7. Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.
• Lemon juice to taste
• Hide ingredients for Rice Pilaf, Couscous, or cooked orzo 1 Rice Pilaf, Couscous, or cooked orzo (opens in new tab) Rice Pilaf, Couscous, or cooked orzo
  • 2 tablespoons butter
  • ½ medium onion, chopped
  • 1 cup basmati rice, or other long-grain rice
  • 1½ cups chicken broth or water
  • (½ teaspoon salt, if using unsalted broth or water)
  • 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley

  Sub-recipe steps

  1. Melt in a large saucepan over medium-low heat: 2 tablespoons butter
  2. Add and cook, stirring, until golden, about 8 minutes: ½ medium onion, chopped
  3. Add and stir until the rice becomes translucent around the edges 3 to 5 minutes: 1 cup basmati rice, or other long-grain rice
  4. Stir in: 1½ cups chicken broth or water; (½ teaspoon salt, if using unsalted broth or water)
  5. Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand off the heat, covered, for 5 minutes before serving. Sprinkle with: 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley