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Braised Lamb Shanks with Chick Peas
1 - 2 tablespoons of Olive oil
4 Lamb shanks; depending on size 4 - 8
2 Onions, chopped
2 Garlic cloves, crushed
2 packages of MAGGI Rich Meat Gravy Mix
1 cup of dry white wine
1 1/2 cups of water
one 14.5 ounce can of tomatoes in juice
3 tablespoons of tomato paste
2 teaspoons of ground cumin
1 teaspoon of ground coriander
one 10.6 ounce can of chick peas
Freshly ground black pepper
2 tablespoons of 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, 325ºF. 160ºC, for 1 1/4 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. Converted by MC_Buster. Converted by MM_Buster v2.0l. |
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