Merguez-Spiced Lamb Shanks With Chickpeas

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1 tablespoon cumin seeds

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1/4 cup sweet paprika

1 tablespoon freshly ground black pepper

2 teaspoons sugar

1 teaspoon ground allspice

1 1/2 teaspoons cayenne pepper

8 lamb shanks (about 1 pound each)


1 cup all-purpose flour

2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

1 medium sweet onion, coarsely chopped

2 tablespoons tomato paste

2 quarts chicken stock

One 14-ounce can crushed tomatoes

Two 15-ounce cans chickpeas, drained

Harissa, for serving (see Note)

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