Merguez Spiced Lamb Shanks with Chickpeas
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/4 cup sweet paprika
- 1 tablespoon freshly ground black pepper
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- 1 1/2 teaspoons cayenne pepper
- 8 lamb shanks (about 1 pound each)
- Salt
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 medium sweet onion, coarsely chopped
- 2 tablespoons tomato paste
- 2 quarts chicken stock
- One 14-ounce can crushed tomatoes
- Two 15-ounce cans chickpeas, drained
- Harissa, for serving (see Note)
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