Tashreeb/Lamb Shank and Tomato Soup

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Ingredients
About 2 - 2. 5 pounds lamb shanks cut into small pieces
2 15 oz cans of chick peas
1 large or 2 small tomatoes
2 medium or 3 small onions
1 15 oz tomato sauce
1 6 oz can tomato paste
3 dried limes/numi bussra (can substitute with juice of one lemon)
2 tablespoons salt
½ teaspoon ground black pepper
¼ teaspoon ground red pepper (optional)
½ teaspoon baharat (middle eastern spice blend)
Water

You will need a 6 qt pot or larger.

Instructions

1. Add lamb shanks to pot and add enough water to cover. Boil for 10 minutes. Discard water and rinse lamb shanks with cold water.
2. Add lamb shanks back to pot with 12 cups of water and 2 tablespoons salt. Stir and bring to a boil. Reduce heat to medium low, cover and simmer for 1 hour.
3. While the meat is simmering, cut a piece of the dried limes off near the peel. Peel and quarter the onions and tomatoes.
4. After the meat has simmered for one hour, add the tomato paste and tomato sauce to the pot and stir until the paste is broken down. Add the remaining ingredients except the chick peas. Cover and simmer on low for 1 hour to 1 hour and 15 minutes (until the meat is easily pulled of bone). Add the canned chick peas during the last 5 minutes of cooking.
5. Serve over bread

Instant Pot/Pressure cooker Instructions
Follow the instructions above except for the following changes:

• Step 1 – Use the Instant pot to boil the lamb shanks uncovered by using the saute setting (this can be done on the stove top but it will result in an extra pot to wash).
• Step 2 - Use manual setting on high for 30 minutes. Use quick release (if water comes out of vent, cover it with a towel).
• Step 4 - Use manual setting on high for 30 minutes. Use quick release and add chick peas.

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