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Braised lamb shanks

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Saturday, 24th October 2015, 08:00

Braised lamb shanks Braised lamb shanks

1 tbsp olive oil
6 lamb shanks
1 large onion, chopped
3 garlic cloves, crushed
2, 400g cartons chopped tomatoes
150ml red wine
2 bay leaves
400g can chickpeas, drained and rinsed
3 tbsp freshly chopped parsley
Grated zest of 1 lemon.

1. Preheat the oven to 170°C (150°C fan) or gas mark 3. Heat the oil in a large flame-proof casserole. Season lamb and brown in two batches. Remove and set aside.

2. Put onion and two crushed garlic cloves into the pan and cook for 4-5 minutes until softened. Add tomatoes and wine and stir. Return lamb to the pan, season well and add the bay leaves. Bring to the boil, then cover and transfer to the oven and cook for 1 hour 30 minutes or until shanks are nearly tender.

3. Add the chickpeas, cover and return to the oven for a further 30 minutes. Meanwhile, mix together remaining garlic clove, parsley and lemon zest.

4. Transfer lamb and sauce to a serving dish and sprinkle over the parsley mixture. Serve with mash.

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