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 Braised Lamb Shanks With Chick Peas

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Age : 50
Registration date : 2008-09-25

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PostSubject: Braised Lamb Shanks With Chick Peas   Braised Lamb Shanks With Chick Peas EmptySeptember 2nd 2011, 6:31 pm

Braised Lamb Shanks With Chick Peas
Yield: 4 Servings


1 tb olive oil; (1 to 2)
4 lamb shanks; depending on-size (4 to 8 )
2 onions; chopped
2 garlic cloves; crushed
2 packets MAGGI Rich Meat

-Gravy Mix
1 c dry white wine
1 1/2 c water
1 400 gram can tomatoes in-juice; chopped
3 tb tomato paste
2 ts ground cumin
1 ts ground coriander
1 300 gram can chick peas;-rinsed and drained
Freshly ground black pepper
2 tb chopped parsley


Heat the olive oil in a frying pan.
Add the lamb shanks and brown over a high heat, then place in a casserole
Drain the excess oil.

Add the onions and garlic to the pan and cook for 2-3 minutes.
Combine the gravy mix, wine and the 11/2 cups water.
Add to the pan with the tomatoes and juice, tomato paste, cumin and
Bring to the boil, stirring, then simmer for 1 minute.

Pour over the lamb shanks. Cover. Cook in a preheated oven, 160 C, for
11/4 hours.
Stir in the chick peas and extra water, if required.
Cover and cook for a further 30-40 minutes or until the lamb is very
Season with black pepper and sprinkle with the parsley before serving.

A hungry stomach seldoms scorns plain food.
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