Serves: 4
Total Calories: 481

2 tablespoons olive oil
4 small lamb shanks, well trimmed
salt and freshly ground black pepper
1 small onion, chopped
2 cups Meat Broth or beef broth
1 cup tomato, peeled, seeded, and chopped
1/2 teaspoon dried marjoram or thyme
4 carrots, peeled, and cut into 1-inch pieces
2 ribs tender celery, cut into 1-inch chunks
3 cups cooked or 2 (16-ounce) cans chickpeas, drained

1 In a Dutch oven large enough to hold the shanks in a single layer, or another deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Pat the lamb shanks dry and brown them well on all sides, about 15 minutes. Tip the pan and spoon off the excess fat. Sprinkle with salt and pepper. Add the onion and cook 5 minutes more.

2 Add the broth, tomatoes, and marjoram and bring to a simmer. Reduce heat to low. Cover and cook 1 hour, turning the shanks occasionally.

3 Add the carrots, celery, and chickpeas. Cook 30 minutes more or until the meat is tender when pierced with a small knife. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 481
Calories from Fat: 116

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