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Braised Lamb Shanks with Chick Peas

1 tb Olive oil; (1 to 2)
4 Lamb shanks; depending on size (4 to 8)
2 Onions; chopped
2 Garlic cloves; crushed
2 pk MAGGI Rich Meat Gravy Mix
1 c Dry white wine
1 1/2 c Water
1 400 gram can tomatoes in juice; chopped
3 tb Tomato paste
2 ts Ground cumin
1 ts Ground coriander
1 300 gram can chick peas; rinsed and drained
Freshly ground black pepper
2 tb Chopped parsley


Heat the olive oil in a frying pan.

Add the lamb shanks and brown over a high heat, then place in a casserole dish.

Drain the excess oil.

Add the onions and garlic to the pan and cook for 2-3 minutes.

Combine the gravy mix, wine and the 11/2 cups water.

Add to the pan with the tomatoes and juice, tomato paste, cumin and coriander.

Bring to the boil, stirring, then simmer for 1 minute.

Pour over the lamb shanks. Cover. Cook in a preheated oven, 160 C, for 11/4 hours.

Stir in the chick peas and extra water, if required.

Cover and cook for a further 30-40 minutes or until the lamb is very tender.

Season with black pepper and sprinkle with the parsley before serving.


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