Lamb Shanks with Feta, Anchovy & Braised Chickpeas

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Lamb shanks are becoming popular because they are tasty and very good value for money. Here they are served with Greek ingredients - oregano, feta, lemon and olive oil - to make a hearty and satisfying dish.


  • 1 tablespoon canned anchovy fillets, rinsed
  • 2 tablespoons finely grated lemon zest
  • 2


For the chickpeas, heat the oil in a pan, add the onion, cumin and turmeric and sweat until the onion is tender. Add the chickpeas, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour, or until the chickpeas are tender. About 10 minutes before the end of cooking, add the chopped tomatoes and passata to form a thick sauce around the chickpeas. Season to taste.