Casserole Recipes: Lamb L'Arabique | Submitted By: Heather Farah

2 tablespoons olive oil, divided2 pounds lamb shanks1 large onion, quartered4 cloves garlic, chopped6 cups roma (plum) tomatoes, chopped1 (15 ounce) can chickpeas (garbanzo beans), drained1 cup cooked lentils1 tablespoon ground cumin1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon crushed red pepper flakes1 teaspoon finely chopped green chile peppers1 dash hot pepper sauceHeat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture. Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone. Amount Per Serving  Calories: 520 | Total Fat: 30.8g | Cholesterol: 122mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 520

Total Fat: 30.8gCholesterol: 122mgSodium: 124mgTotal Carbs: 21.1g    Dietary Fiber: 6.7gProtein: 39.9g VIEW DETAILED NUTRITION
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Reviewed on Mar. 22, 2006 by A. Anonymous    I altered this recipe a bit and made it in my Crockpot. Here’s what I did. Used two containers of 26oz parlamat chopped tomatoes, 1 large eggplant sliced to ½ inch, sweated by salting waiting 30 minutes and blotting, then sautéed, 2 chopped green Serrano chilis (seeded), and I soaked ½ cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat, removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly, I stirred once, but I’m sure you don’t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit, this was even better the next day! Thanks for the recipe! Was this review helpful? [ YES ]
11 users found this review helpful I altered this recipe a bit and made it in my Crockpot. Here’s what I did. Used two containers... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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