| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil; (1 to 2) |
| 4 |
|
Lamb shanks; depending on size |
|
|
(4 to 8) |
| 2 |
|
Onions; chopped |
| 2 |
|
Garlic cloves; crushed |
| 2 |
pk |
MAGGI Rich Meat Gravy Mix |
| 1 |
c |
Dry white wine |
| 1 1/2 |
c |
Water |
| 1 |
|
400 gram can tomatoes in juice; chopped |
| 3 |
tb |
Tomato paste |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
|
300 gram can chick peas; rinsed and drained |
|
|
Freshly ground black pepper |
| 2 |
tb |
Chopped parsley |
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
11/4 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.
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