Description
Lamb shanks are slow cooked in a casserole pot alongside a simple spiced chickpea stew. Everything cooks together allowing the flavours to combine – producing a wonderfully comforting meal – perfect for those cooler evenings.
Ingredients
Scale
For the marinade:
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- ½ teaspoon salt
- 2 tablespoons oil
- 2 lamb shanks
For the spiced chickpea stew:
- 2 tablespoons oil
- 2 teaspoons mustard seeds
- 2 teaspoons turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon dried chilli flakes
- 2 onions, sliced
- 2 garlic cloves, minced
- 2 tins chickpeas, liquid drained
- 200 millilitres water
- Salt and pepper to taste
- A squeeze of lemon juice to taste
For the mint yoghurt
- 100 grams natural yoghurt
- 10 grams mint, chopped
- 2 tablespoons lemon juice
- Salt & pepper to taste
Instructions
- Mix the marinade ingredients together in a mixing bowl. Add in the lamb shanks and rub in the marinade. Cover and leave to marinade to between 1-12 hours. The longer the better.
- Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
- Heat an ovenproof casserole pot oven over a medium-high heat with a tablespoon of oil. Add the lamb shanks and brown them on all sides. Then remove them to a plate. Wipe the casserole pot with a piece of kitchen paper.
- Add another tablespoon of oil to the casserole pot and heat to medium-low. Then add the mustard seeds to the pot and fry for 1 minute or until they begin to pop. Then add the turmeric, coriander, cinnamon and dried chilli flakes. Fry for 30 seconds.
- Add the onions to the pot and cook for 2-3 minutes until they begin to soften. Add the garlic and fry for 1 minute.
- Pour in the chickpeas along with the water. Stir to combine everything.
- Nestle the lamb shanks in the pot in amongst the chickpeas and onions. Put a lid on the pot and pop it in the oven for 2 hours.
- After 2 hours remove the lid from the pot and leave the lamb shanks and stew in the oven for a further 30 minutes to allow the lamb shanks to brown and some of the liquid to reduce.
- Prepare the mint yoghurt by combing the yoghurt, mint, lemon juice and salt and pepper in a bowl. Set aside until ready to serve.
- Remove the casserole pot from the oven. Add the salt, pepper and lemon juice to taste.
- Serve the chickpea stew in bowls with a lamb shank on top and a drizzle of mint yoghurt. Enjoy!
Keywords: lamb shanks, slow cooked lamb shanks, chickpea stew, spiced chickpeas, spiced chickpea stew, spring recipes
