Inspired by the warm, fragrant spices of Syrian cooking, we're rubbing lamb shanks with cumin, coriander, allspice, cinnamon and Aleppo pepper, then oh-so-slowly braising them with onions, garlic, carrots and chickpeas. Some local spinach joins the pot, followed by a splash of tart pomegranate molasses, with toasted pine nuts and fresh parsley to finish.
Ingredients: Chicken Stock, Lamb Shanks, Onion, Carrot, Chickpeas, Spinach, Pine Nuts, Pomegranate Molasses, Herbs, Spices, EVOO, Salt
