🍽️ Aromatic Lamb Shank with Chickpea Salad

Name: Aromatic Lamb Shank with Chickpea Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg small lamb shank (1 small lamb shank); salt; pepper (from the mill); 5 garlic cloves; 2 tbsp butter; olive oil (cold-pressed); 8 tbsp fresh chopped herbs (marjoram, thyme, rosemary, parsley); 2 tbsp fresh grated lemon zest; 350 g chickpeas soaked overnight (or from a can); 4 tomatoes; 0.5 tsp chili powder; 4 spring onions; 1 white onion; 1 handful basil (coarsely chopped)

711 kcal · 30 min · 4 servings

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Ingredients

1.5 kg small lamb shank (1 small lamb shank)
salt
pepper (from the mill)
5 garlic cloves
2 tbsp butter
olive oil (cold-pressed)
8 tbsp fresh chopped herbs (marjoram, thyme, rosemary, parsley)
2 tbsp fresh grated lemon zest
350 g chickpeas soaked overnight (or from a can)
4 tomatoes
0.5 tsp chili powder
4 spring onions
1 white onion
1 handful basil (coarsely chopped)

Instructions

1. Rinse the lamb shank under running water and then pat it completely dry with a kitchen towel.
2. Rub the dry shank generously with salt and pepper all over.
3. Peel the garlic cloves and cut them lengthwise into four thin strips.
4. Use the tip of a sharp knife to poke several deep holes all around the meat.
5. Tuck the garlic strips firmly into the prepared slits.
6. Let the seasoned shank rest at room temperature for about one hour to allow the flavors to penetrate.
7. Mix six tablespoons of olive oil with the fresh herbs and the finely grated lemon zest in a small bowl.
8. Coat the lamb shank thickly and evenly with this oil-herb mixture.
9. Preheat the oven to fan mode and 160 degrees Celsius.
10. Roast the shank in the preheated oven for about 100 to 120 minutes.
11. Cook the chickpeas according to the package instructions and then drain them well in a sieve.
12. Peel the onion and chop it into very fine dice.
13. Wash the spring onions, trim off the dry ends, and slice them into thin rings.
14. Wash the tomatoes, blanch them briefly by pouring boiling water over them, halve them, remove the core, and dice the flesh into small cubes.
15. Heat three tablespoons of oil in a large pan and sauté the chopped onion until translucent.
16. Add the drained chickpeas, the spring onion rings, and the tomato cubes to the onion in the pan.
17. Continue to sauté the vegetables for two to three minutes until they are warm and aromatic.
18. Season the mixture with salt and chili flakes to taste.
19. Stir the fresh basil into the warm chickpea mixture until evenly distributed.

Nutrition per serving

kcal: 711
Protein: 86 g · Fett/Fat: 30 g · Carbs: 22 g