Braised lamb shanks with chickpeas
Lean lamb shank
600 g, fat trimmed (Buy 4x 220g)
1 medium, finely chopped
1 large, coarsely chopped
2 individual, thinly sliced
2 clove(s), crushed
Anchovy fillets in oil, drained
4 medium, finely chopped
Canned diced tomatoes
Chickpeas, canned, rinsed, drained
1 400g can, (400g can)
Fresh flat-leaf parsley
- Place flour in a plastic bag. Add lamb shanks and toss to coat. Heat oil in a large saucepan over medium-high heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
- Lightly spray same pan with oil and heat over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic and anchovies and cook, stirring, for 1 minute.
- Return lamb to pan with tomatoes and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Add chickpeas and simmer, uncovered, for 30 minutes or until sauce has slightly thickened. Serve sprinkled with parsley.