Name: Lamb Shanks with Feta, Anchovy & Braised Chickpeas
Yield: Serves 6
Cuisine: Greek
Ingredients: 1 teaspoon turmeric; 225 g (8 oz, 1⅓ cups) dried chickpeas, soaked overnight & then drained; 300 ml (½ pint, 1¼ cups) tomato passata; 1 tablespoon canned anchovy fillets, rinsed; 2 garlic cloves, crushed; 4 (5) tablespoons olive oil; 2 tablespoons chopped fresh oregano; 2 tablespoons finely grated lemon zest; Salt & freshly ground black pepper; 6 small lamb shanks, trimmed; 175 g (6 oz, ¾ cup) Greek feta; ½ tablespoon ground cumin; 2 tablespoons olive oil; 1 onion, finely chopped; 4 tomatoes, skinned, deseeded & chopped

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Method

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.

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Lamb Shanks with Feta, Anchovy & Braised Chickpeas

Ingredients

Method

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