Braised lamb shanks with chickpeas
2 hr 30 min
2 hr 15 min
Your family will say "shanks" when you serve up this tantalisingly tender slow-cooked lamb dish!
Lamb shank meat, off the bone, raw
600 g, fat trimmed (Buy 4x 220g)
1 medium, finely chopped
1 large, coarsely chopped
2 stick(s), thinly sliced
2 clove(s), crushed
Salted anchovies in oil, drained
4 medium, finely chopped
Canned diced tomatoes
Canned chickpeas, rinsed and 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.
SERVING SUGGESTION: Steamed broccoli, sugar snap peas and yellow patty pan squash, plus creamy polenta. Bring 3 cups (750ml) reduced-salt chicken stock and 1 cup (250ml) skim milk to the boil in a medium saucepan over medium heat. Reduce heat and gradually stir in 1 cup (170g) yellow polenta. Cook, stirring, for 6–8 minutes or until thickened. Season with salt and freshly ground black pepper. TIP: Suitable to freeze (without parsley) for up to 3 months.