Ingredients
- Serves 4
- Olive oil for frying
- 4 lamb shanks
- 1 onion diced
- 3 carrots diced
- 2 celery sticks diced
- 2 cloves garlic, crushed
- 2 cinnamon sticks
- 2 medium red chillies, sliced
- 1 tin (420g) chopped tomatoes
- ¾ litre chicken stock
- finely grated rind of 1 lemon
- salt and pepper to taste
- 1 tin (400g) chickpeas (rinsed and drained)
- 200g green or kalamata olives whole
LAMB SHANKS WITH CHICKPEAS AND OLIVES
Method
- Seal lamb shanks in the oil and put aside
- Sauté the onions and garlic for a few minutes in some oil in a large pot big enough for the shanks
- Add the cinnamon, chillies, tomatoes, stock and lemon rind, season with salt and pepper
- Simmer for a few minutes, stirring occasionally
- Add the shanks and cook, covered, for 45 minutes on a medium to low heat or place in a 180c oven for the same amount of time
- After 45mins add the chickpeas and olives and cook, covered for a further 30 mins
- Serve with turnip gratin and lightly steamed vegetable of your choice
Comments
Just the thing as the nights are starting to draw in.
Thanks to Brydone Organic Growers – carrots, celery, and to Cardrona Merino – lamb shanks, for providing the ingredients used in the demonstration
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