Tashreeb Laham Toasted Flatbread Soaked in Lamb Shank and Chickpea Broth

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Torn Iraqi samoon or khubz is soaked in a rich lamb shank broth scented with dried black lime and turmeric. It is topped with the tender meat, chickpeas, and caramelized onion. This Iraqi-inspired beef recipe, ready in about 170 minutes, pairs lamb shanks, lamb neck pieces, canned chickpeas, drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 2 1/2 lb) lamb shanks
• 1 lb lamb neck pieces
• 1 (15 oz) can canned chickpeas, drained
• 3 dried black limes (loomi), pierced
• 2 yellow onions
• 5 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 tsp ground turmeric
• 2 tsp baharat spice blend
• 4 cardamom pods
• 2 bay leaves
• 10 cups water
• 4 loaves Iraqi samoon bread or thick pita, toasted and torn
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• for serving lemon wedges

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Sear the lamb shanks and neck in the olive oil in a large pot until browned all over.
2. Step 2: Add one quartered onion, the garlic, cardamom, bay leaves, and water. Bring to a boil and skim off the foam.
3. Step 3: Add the black limes, turmeric, baharat, and tomato paste. Cover and simmer for 2 hours, until the meat falls off the bone.
4. Step 4: Add the chickpeas, salt, and pepper, and simmer 15 minutes more.
5. Step 5: Meanwhile, thinly slice the second onion and fry it slowly until caramelized.
6. Step 6: Lift out the meat, pull it off the bones, and discard the bones.
7. Step 7: Line deep bowls or a large platter with the torn toasted bread and ladle plenty of hot broth over it until it is soaked.
8. Step 8: Top with the lamb, chickpeas, and caramelized onions. Serve with lemon wedges, raw onion, and pickles.