Lamb shanks with lemon, chickpeas and olives

Moroccan-inspired flavours of zesty lemon, chickpeas and olives star in this comforting slow-cooked lamb shank meal.

Ingredients 

•  4 garlic cloves, coarsely chopped
•  21/2 tablespoons coarsely chopped fresh ginger
•  40g (1/4 cup) plain flour
•  6 lamb shanks, French trimmed
•  80ml (1/3 cup) olive oil
•  80ml (1/3 cup) fresh lemon juice
•  2 1/2 teaspoons finely grated fresh lemon rind
•  Large pinch of saffron threads
•  875ml (3 1/2 cups) Campbell's Real Stock Chicken
•  2 x 400g cans chickpeas, rinsed, drained
•  145g (1 cup) pitted kalamata olives

Method 

Step 1
Place the garlic and ginger in the bowl of a small food processor and process until finely chopped.
Step 2
Place the flour on a plate. Season with salt and pepper. Add the lamb shanks and toss to coat. Shake off excess.
Step 3
Heat 2 1/2 tablespoons of the oil in a 4L (16-cup) capacity flameproof casserole dish over medium-high heat. Add half the lamb shanks and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon of remaining oil and the remaining lamb shanks, reheating the dish between batches.
Step 4
Heat the remaining oil in the dish over medium-high heat. Add the garlic mixture to the dish and cook, stirring, for 2-3 minutes or until aromatic. Add the lamb shanks, lemon juice, lemon rind, saffron and enough stock to just cover the lamb shanks. Bring to a simmer. Reduce heat to low and cook, covered, for 1 1/2-2 hours or until the lamb is very tender and the meat starts to fall off the bone. Skim any fat from the surface.
Step 5
Add the chickpeas and olives to the dish. Cook, uncovered, for a further 5-10 minutes or until the chickpeas and olives are heated through. Serve.


Nutrition

Energy 1900kJ	Fat saturated 4.00g
Fat Total 23.00g	Carbohydrate sugars g
Carbohydrate Total 21.00g	Dietary Fibre 6.50g
Protein 40.00g	Cholesterol mg
Sodium mg

Notes

Freezing tip: At the end of step 5, set aside to cool slightly. Transfer to a large airtight container. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a large saucepan over medium heat until heated through. Serve.


Source:

http://www.taste.com.au/recipes/19806/lamb+shanks+with+lemon+chickpeas+and+olives