Lamb Shanks with Chickpeas and Olives

Lamb Shanks with Chickpeas and Olives


3 people made this

Braised lamb shanks with chickpeas and vegetables in a tomato sauce, Great served with mashed potatoes.


Serves: 4 

  • olive oil for frying
  • 4 lamb shanks (French trimmed)
  • 1 onion, diced
  • 3 carrots, diced
  • 2 cloves of garlic, crushed
  • 2 cinnamon sticks
  • 2 medium red chillies, sliced
  • 1 (420g) tin of chopped tomatoes
  • 3/4 litre chicken stock
  • finely grated rind of 1 lemon
  • salt and pepper to taste
  • 1 (400g) tin chickpeas (rinsed and drained)
  • 200g green olives (drained)

Preparation:15min  ›  Cook:1hour25min  ›  Ready in:1hour40min 

  1. Seal lamb shanks in the oil in a frying pan. Put aside.
  2. Sautee the onion, carrots and garlic for a few minutes in some oil a large pot.
  3. Add the cinnamon, chillies, tomatoes, chicken stock and lemon rind. Season with salt and pepper.
  4. Simmer for a few minutes, stirring occasionally.
  5. Add the lamb shanks and cook, covered for 45 min.
  6. Add the chickpeas and olives. Cook covered for a further 30 minutes.
  7. Serve with mashed potatoes.

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- 21 May 2012

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