(Cook along with Chef David Verzello in our video)

Preheat oven to 325°.

Drain the chickpeas/garbanzo beans and rinse with water. Once thoroughly drained, line a baking sheet with paper towels and spread the garbanzo beans onto the sheet. Gently in a circular motion massage the garbanzo beans so the skins start peeling off. Leave out to dry.

With a sharp knife carefully remove excess fat and silverskin from the lamb shanks.

In a small bowl combine all spices and garlic. Mix spices with a fork until well combined. Rub the spice mix all over the shanks massaging the spices onto the meat. Reserve extra spice mix for the garbanzo beans. 

Heat olive oil in a dutch oven over medium high heat. Brown the lamb for 4 minutes on each side.

Remove lamb from the pan and add the tomato paste to the pan reducing the heat to medium.
Stir and cook the tomato paste in the pan for 2 minutes then deglaze with the wine. Stir until
the wine and paste are well blended. It should result in a thick sauce.

Add the broth and remaining spice mixture and stir until blended . Add the lamb back to the pan. Cover the pan with its lid and place into the pre-heated oven and braise for 2 hours or until tender.

Once the lamb shanks are done braising, remove from the oven.

Bump up the temperature to 400° for the garbanzo beans. Take the garbanzo beans off the baking sheet and place into a mixing bowl. Add a tablespoon of olive oil and the reserve spice mix and toss to combine. Dump the garbanzo beans back onto the baking sheet and spread out.

Once the oven reaches 400°, place the garbanzo beans in the oven for 15-20 minutes until they get crunchy.

Place the roasted garbanzo beans at the bottom of your plating dish and then place the lamb shanks on top. Spoon some of the au jus from the dutch oven onto the lamb shanks and garbanzo beans. Serve immediately.