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The main dish, Chic bistro

Braised lamb shanks with chickpea puree

Braised lamb shanks with chickpea puree serves 6, one shank per person, slow cooked in olive oil until the meat falls off the bone. It takes 35 minutes of active work, braises entirely the day before while the puree and jus are made the morning of, rated medium difficulty at €6.00 per person. The key is a low, slow braise never above 150 degrees, which confits the meat without ever drying it out.

A lamb shank braised low and slow until it's fall apart tender, with a deep rosemary jus and a lemony chickpea puree.

Braised lamb shanks with chickpea puree
For
6 people
Work
35 min
Total time
4 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€6.00
Calories per person
830 kcalcalculated by Kiloach, your weight coach

A braised lamb shank is known for meat that falls right off the bone, tender and almost shreddable, carried by a rich red wine and rosemary jus. Olive oil stands in for the duck fat of a classic confit, giving a lighter texture without ever drying out the meat during the three hour braise. The lemony chickpea puree, lifted with cumin, brings a different note than the usual potato gratin on the side.

This is a cold season dish, built for a dinner party or a family meal in fall, winter, or early spring, when you want something that simmers away while you host. Build the menu simply around it, a light starter before and a not too heavy dessert after, to leave room for this generous cut of meat. It is also the kind of dish Mon Chou likes to suggest when organization matters as much as the recipe itself.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 3 h
  2. The same day 2 steps
  3. Before the guests arrive 1 step, 25 min
  4. When it's time to serve 1 step

The day before, season and braise the shanks for three hours, then let them cool in their fat in the fridge. In the morning, make the chickpea puree and reduce the jus, keeping both chilled or at room temperature depending on the time. Just before guests arrive, brown the shanks in a hot oven and gently reheat the puree and jus, so all that's left is plating when you serve.

The ingredients

6 people

Butcher

  • Lamb shanks 6

Pantry

  • Olive oiloften in the pantry 25 cl
  • Cooked chickpeasoften in the pantry 800 g
  • Tahini 2 tbsp
  • Cuminoften in the pantry 1 tsp
  • Red wine 20 cl
  • Lamb broth 30 cl
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1
  • Rosemary 4 sprigs
  • Thyme 4 sprigs
  • Lemons 2
  • Shallots 2

Allergens Sesame, Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the shanks with salt and pepper, place them in a dish with the garlic, rosemary, and thyme, and cover with olive oil.

    The shanks should almost be submerged in oil, that's what gives the confit texture.

  2. Cover with foil and bake at 150 degrees until the meat falls off the bone. 3 h

    A long, gentle braise, never above 150 degrees.

  3. Let the shanks cool in their fat, then chill the dish in the fridge.

    Keep the braising oil, it's full of flavor and goes into the puree.

The same dayDuring the day, whenever you get a moment.

  1. Blend the chickpeas with the tahini, lemon juice, cumin, salt, and a bit of the braising oil.

    Save a little chickpea cooking water to smooth out the puree.

  2. Sweat the shallots in a saucepan, deglaze with the red wine and broth, and reduce by half.

    Strain the jus through a fine sieve, it turns silky.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the shanks out of the fat, brown them in a hot oven at 200 degrees, and gently reheat the puree and jus. 25 min

    Wipe the fat off the shanks before roasting, they brown better.

When it's time to serveThe final touches, right in front of your guests.

  1. Spread the puree on each plate, set a shank on top, and spoon over the jus.

    A drizzle of olive oil and a bit of lemon zest on the puree, right at the last second.

Our tips to get it right

  • Pick shanks of similar size so they all cook at the same rate and fall off the bone together.
  • Never throw away the braising oil, it flavors the puree beautifully and can also be drizzled over roasted vegetables another day.
  • If the jus feels thin when reducing, let it simmer a few more minutes over low heat rather than reaching for flour.

The variations

  • Swap the red wine for extra lamb broth with a splash of balsamic vinegar for an alcohol free version.
  • For a quicker version, ask your butcher for pre braised shanks and spend your time on the puree and jus instead.
  • Swap the tahini for thick Greek yogurt if you don't have any on hand, the puree will be slightly less rich but still good.

What to serve it with

  • A root vegetable gratin on the side
  • An endive and orange salad to start
  • A full bodied red like Côtes du Rhône

Storage

Braised shanks keep 2 to 3 days in the fridge in their fat, well covered. The puree keeps 2 days in a sealed container. You can freeze the braised shanks in their oil for up to 2 months, then thaw in the fridge before browning in the oven.

Questions about this recipe

Can I use a different cut of lamb instead of shanks?

Lamb shoulder, cut into pieces, or a lamb shin also work, adjusting the cooking time to the size of the pieces. The confit texture stays the same as long as the braise is long and gentle.

How do I know when the meat is cooked enough?

The meat should pull away from the bone easily with a fork, with no resistance at all. If it still holds, braise for another twenty minutes at a time.

Is the tahini essential to the puree?

It adds richness and a slight bitterness that balances the lemon, but you can skip it if you don't like the taste. The puree will then taste more like a simple lemony mashed chickpea.

How do I plate this nicely for guests?

Spread the puree in a circle with the back of a spoon, set the shank slightly angled on top, and spoon the jus over just before serving. A drizzle of olive oil and a little lemon zest add shine to the plate.

Can a braised lamb shank with chickpea puree be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 3 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a braised lamb shank with chickpea puree?

Allow 4 h 40 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a braised lamb shank with chickpea puree?

About 830 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a braised lamb shank with chickpea puree cost?

About €6.00 per person, that's €36.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains sesame, celery. Remember to ask your guests about their allergies before putting your menu together.

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