Braised Lamb Shanks With Chick Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jude2 | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil, 1 to 2 |
| 4 | Lamb shanks, depending on | |
| size | ||
| 4 to 8 | ||
| 2 | Onions, chopped | |
| 2 | Garlic cloves, crushed | |
| 2 | MAGGI Rich Meat Gravy Mix | |
| 1 | c | Dry white wine |
| 1 1/2 | c | Water |
| 1 | 400 gram can tomatoes in | |
| juice chopped | ||
| 3 | T | Tomato paste |
| 2 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1 | 300 gram can chick peas | |
| rinsed and drained | ||
| Freshly ground black pepper | ||
| 2 | T | Chopped parsley |
| 11 | hours. |
INSTRUCTIONS
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, 160 C, for 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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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 44
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 428.4mg
Potassium: 610.3mg
Carbohydrates: 24.2g
Fiber: 5.7g
Sugar: 7.8g
Protein: 5.4g