Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 19/10/24. See terms.
Join now
Photo of Braised lamb shanks with chickpeas by WW

Braised lamb shanks with chickpeas

9
Points®
Total Time
2 hr 30 min
Prep
15 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

You might like

You might like