Braised lamb shanks with chickpeas
3
Points®
Total time: 2 hr 30 min • Prep: 15 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Your family will say "shanks" when you serve up this tantalisingly tender slow-cooked lamb dish!
Ingredients
Plain flour
35 g
Lamb shank meat, off the bone, raw
600 g, fat trimmed (Buy 4x 220g)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, coarsely chopped
Celery
2 stick(s), thinly sliced
Garlic
2 clove(s), crushed
Salted anchovies in oil, drained
4 medium, finely chopped
Canned diced tomatoes
400 g
Canned chickpeas, rinsed and drained
1 400g can, (400g can)
Fresh flat-leaf parsley
¼ cup(s)
Instructions
1
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.
2
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.
3
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.
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