LAMB AND CHICKPEA STEW
Preheat oven to 160C.
Heat oil in a large, heavy-based casserole dish over a high heat.
Season the lamb shanks with salt, brown well and remove from pan to drain.
Add shallots, garlic and spices to the pan and fry over medium heat for 5 minutes. Stir in the tomato paste and cook for a minute, before returning the shanks to the pan with the thyme, bay leaves and water. Cover the pan and cook in the oven for 2-3 hours, or until meat is falling away from the bone.
Place the potatoes, tomatoes and chickpeas around the lamb and return to the oven for another 30-45 minutes until potatoes are tender.
Serve in bowls with fresh herbs, a squeeze of lemon juice and bread.
- This simple and easy to prepare dish is sure to become a favourite. The longer you can cook the lamb, the better the result. This tasty stew should be eaten with plenty of bread and fresh herbs.
3 tablespoons Olive Oil
4 lamb shanks
8 small shallots, peeled
1 Farro cinnamon stick
1 Farro ground turmeric
1 teaspoon Farro ground cinnamon
1 teaspoon Ground black pepper
2 tablespoons Mutti tomato paste
1 tin Metelliana cherry tomatoes drained of their juices
Small bunch thyme
2-3 Bay leaves
1.5 litres water
2-3 Agria Potatoes washed and cut into chunks
1 can Metelliana chickpeas washed and drained