Prep 20 mins
Cook 6 hrs
Slow cooked lamb shanks--so little effort and great flavours.
- 2 garlic cloves
- 2 red onions
- 2 anchovies
- 1 1⁄2 cups chickpeas, cooked
- 5 lamb shanks (each cut into 3-4 pieces)
- 800 g chopped canned tomatoes
- 2 rosemary sprigs
- 1⁄2 teaspoon dried chili pepper flakes
- 15 green olives, pitted
- 1 lemon, zest of
- 3 tablespoons fresh parsley, chopped
- Finely slice the red onions and crush the garlic. mince up the anchovies.
- Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
- Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
- Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.
This was excellent....we really enjoyed it. I had one large lamb shank that weighed approximately 2.5 lbs. I could not get most of the meat off of the bone (though I tried), so I just threw the whole shank in the dutch oven with the other ingredients, bone and all. This ended up working out perfectly and after three hours at 350F in the oven, the meat had mostly fallen right off! I did not need any additional stock or water even though I prepared it in the oven. The sauce was very flavorful and I loved the combination of ingredients. I served over penne to soak up the sauce, but it would probably go even better over mashed potatoes. I also served green beans as a side. I made no modifications to the ingredient list (other than to use a huge shank), as no modifications are needed. Thanks for a keeper!
A wonderful dish, with a wonderful sauce. I made it as written except that I didn't have fresh rosemary on hand, so used a teaspoon of dried instead. Very pleased that no one detected my beloved anchovies (oh, yes, I used four) tee-hee. We demolished the shanks before I got a photo, but we'll be making this one again. Thanks misstasty. Made and reviewed for Pick a Chef.