Baked Lamb Shanks

Ingredients

• 2 tablespoons olive oil
• 4 lamb shanks
• 2 medium onions, sliced
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt, or to taste
• ½ teaspoon pepper
• 8 ripe tomatoes, peeled, seeded and chopped (or the equivalent, canned)
• 1 teaspoon oregano
• 2 cups hot water
• 1 cup canned chickpeas, drained and rinsed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1112 calories; 70 grams fat; 30 grams saturated fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 90 grams protein; 298 milligrams cholesterol; 1323 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 450 degrees.
2. Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
3. Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
4. Turn the oven to 400 degrees and bake for 1 1/2 hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.

About 2 hours