Lamb Shanks with Feta, Anchovy & Braised Chickpeas

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

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

Europe
Greece
Main course
Gluten-free
Mediterranean

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.