Ingredients

• 2 - 1 to 1½ pound Lamb Shanks
• ½ cup Greek yogurt
• 1 tablespoon Tangier N.23
• 1 tablespoon olive oil
• 1 to 2 tablespoon avocado oil
• 2 cups of chickpeas
• 1 lemon, zest and juice
• 2 teaspoon salt
• ½ onion, rough chop
• 3 cloves garlic, crushed
• 1 carrot, rough chop
• 1 stalk celery, rough chop
• 1 Chinese or elongated eggplant, top of stem removed, cut in half. Substitute, ½ large globe eggplant. cut in quarters
• 3 large ripe tomato, cut in half
• 1 tablespoon paprika
• 2 cups beef stock
• ½ cup dried apricot, cut in quarters
• 1 lemon, cut in half and seeds removed
• 2 sprigs mint, picked
• 2 sprigs cilantro, picked
• water, as needed

Directions

1. Soak 2 cups of chickpeas in a bowl of water overnight to be used in this recipe.
2. Combine yogurt, tangier spice, olive oil, lemon zest, juice, and salt. Mix together with an All-Clad Stainless Steel Whisk.
3. Coat the lamb shanks in the yogurt mixture and marinate in a plastic bag for at least 4 hours or up to overnight.
4. Heat the All-Clad FUSIONTEC Stockpot over high heat for 2 minutes.
5. Season the lamb shanks all round with salt.
6. Add avocado oil to the pan and slowly add the lamb shanks one at a time. The oil should be hot enough that you hear it pop. We want to achieve a considerable sear.
7. After 1 minute reduce the heat to medium. Once you see nice dark caramelization, about 2-3 minutes, turn the shanks a quarter turn.
8. Sear for another 5 minutes and roll another quarter turn.
9. Repeat this process until the shanks are seared all around. You’re building the base of flavor at this point, so don’t hold back on achieving caramelization. Remove the shanks from the pan and reserve for later.
10. In the same stockpot, reserving the fat, add the tomato and eggplant, cut side down. Rotate the eggplant to sear all sides until charred. Add more oil as needed. Eggplant tends to absorb a good amount, and you don’t want your pan to become dry. Once golden brown on all sides, remove from the pan and let cool.
11. Once cool, roughly chop both the eggplant and the tomato.
12. Add the beef stock, lamb shank, tomato, eggplant, and paprika. You want to make sure the shanks are halfway submerged in the liquid - add some water if needed to achieve this. Bring to a low boil, just for a minute, being sure not to aggressively boil the meat.
13. Cover with the lid and place the pot in a 350°F preheated oven and cook for 2 hours.
14. After 2 hours remove the pot and check the meat for doneness. The meat should still be fairly firm. At this point remove both shanks from the pot.
15. Using the All-Clad Immersion Blender crush the vegetables to a fine texture. If using a food processor, allow to cool down first. The sauce should resemble a fine marinara-like consistency.
16. Strain the chickpeas and add them to the pot along with the diced apricots and lamb shanks. With the lid on, return the pot to the oven and continue to cook for another 30-45 minutes.
17. Continue to check the braise for doneness. The meat should pull apart off the bone with little to no resistance. Once ready, remove the pot from the oven and allow to rest and cool for 5 minutes.
18. Gently place the lamb shanks onto your serving platter and top with the braising sauce and the picked herbs. Serve with lemon halves.
19. Tip: If you don’t have a convection oven, you can rotate your pot every 30 minutes to help achieve even cooking. This ensures your meal will cook evenly.

Pro Tip:

If you don’t have a convection oven, you can rotate your pot every 30 minutes to help achieve even cooking.