Braised Lamb Shank Stew with Chickpeas and Red Chili Linguine

Perfectly cooked lamb shanks are a breeze if you: 1) use stock that comes only halfway up the shanks; 2) braise them slowly enough; 3) turn them three or four times while they are cooking. A heavy cooking pan just large enough to hold the shanks one layer deep is essential. To achieve the melting texture that makes them so wonderful, it is important to let them stand, covered with a wet towel (so they do not dry out and form a crust), in a warm place for twenty minutes after they are cooked