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Braised lamb shanks with chickpeas
Braised lamb shanks with chickpeas - a winter warmer recipe using a cheaper cut of meat...
- Photo:
- Difficulty: Medium
- Serves 4
Preparation
- Total time
- 3 Hrs 10 Mins
- Preparation time
- 10 Mins
- Cooking time
- 3 Hrs
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3 lamb shanks
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1 tbsp sunflower oil
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6 shallots (or baby onions, peeled and left whole)
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1 garlic (use the whole head - cloves peeled or unpeeled), crushed
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250ml red wine
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400g chopped tomatoes (1x tin)
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1 tbsp Lea & Perrins
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1 tbsp dried mixed herbs
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salt (pinch)
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black pepper (pinch of, freshly milled)
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110g chickpeas (1/2 a tin), drained
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Preheat the oven 150'C
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Heat the oil in a large non-stick pan and brown the lamb shanks for 6-8 minutes, turning occasionally
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Add the shallots (or baby onions) and garlic cloves and cook for 1-2 minutes
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Transfer to a large ovenproof casserole dish and add the wine, chopped tomatoes, Lea & Perrins, herbs and seasoning
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Bring to the boil, reduce the heat, cover and transfer to a preheated oven
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Cook for 2 hours until the meat falls away from the bone
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Remove the lamb shanks and add the chickpeas - reduce on the hob over a high heat until the sauce is as thick as you like it
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Serve with boiled potatoes and seasonal vegetables
You will need
Large non-stick pan - This 28cm from OXO is just what you need for your everyday cooking needs and techniques from sauté, stir fry, braise or sear, to fry or bake. S ee more details at Amazon.
Large ovenproof casserole dish - This top-rated one from MasterClass is made of cast aluminium, which conducts heat quickly for fast, even cooking and offers excellent abrasion resistance. See more details at Amazon .
Reviews
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Guest
★★★★★Lamb is a big hit in our household and this tasted amazing, meat falling off the bone... Delicious!
Reviewed on 14/11/15
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Lorraine J(10)
★★★★★Delicious
Reviewed on 02/08/15
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Lorraine J(10)
★★★★★This was easy to make, tasted amazing & has become a family favourite!
Reviewed on 02/03/15
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