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1
In a small skillet, toast the cumin, fennel and coriander seeds over moderately low heat until just fragrant, about 1 minute; let cool completely.
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2
Grind the seeds in a spice grinder, then transfer to an airtight container.
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3
Stir in the paprika, black pepper, sugar, allspice and cayenne and cover the merguez spice blend until ready to use.
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4
Preheat the oven to 325.
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5
Season the lamb with salt and dredge in the flour, shaking off the excess.
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6
In a large enameled cast-iron casserole, melt the butter in the olive oil.
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7
Add 4 of the lamb shanks and cook over moderately high heat, turning frequently, until well browned all over, about 8 minutes.
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8
Transfer the lamb shanks to a plate and repeat with the remaining 4 shanks.
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9
Discard all but 1 tablespoon of the fat from the casserole.
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10
Reduce the heat to moderate.
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11
Add the onion to the casserole and cook, stirring, until lightly browned, 5 minutes.
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12
Stir in 4 tablespoons of the spice blend along with the tomato paste and cook until aromatic, 2 minutes.
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13
Add 1 cup of the chicken stock and scrape up the browned bits from the bottom of the pot.
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14
Stir in the tomatoes.
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15
Return the lamb to the casserole and pour in any accumulated juices.
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16
Add the chickpeas.
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17
Pour in just enough of the chicken stock to cover the meat and bring to a simmer.
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18
Cover the casserole and transfer to the oven.
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19
Braise the shanks for 1 1/2 hours, or until the meat is tender and pulling away from the bones.
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20
Transfer the braised lamb shanks to a large, deep platter.
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21
Using a large spoon, skim the fat from the surface of the sauce.
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22
Spoon the sauce over the shanks and serve, passing harissa at the table.
