Ingredients
- 2 tablespoons oil (vegetable or olive oil)
- 1.2 kilogram lamb shanks (4 shanks)
- 1 yellow onion (coarsely chopped)
- 2 carrots, coarsely chopped
- 2 stalks celery (finely chopped)
- 2 tablespoon tomato paste
- 1 red chilli (fresh, long, thinly sliced)
- 2 cloves garlic, minced
- 6 cups water, boiling
- 3 large (30 grams) vegetable bouillon cubes (stock cubes)
- 1 can (400 gram) garbanzo beans ( chickpeas, rinsed)
- 1 tablespoon chopped rosemary leaves
- 50 grams baby spinach leaves
How to Make
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Step 1: Heat oil in a large heavy based saucepan over moderately high heat and add the lamb anc cook and turn for 3 minutes or until browned and transfer to a heatproof plate.
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Step 2: Add onion, carrot and celery to pan and cook and stir for 5 minutes or until soft and add tomato paste, chilli and garlic and cook and stir for 1 minute or until fragrant.
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Step 3: Add the water, crumbled stock cubes and rosemary and return lamb to pan and bring to the boil and reduce heat and simmer covered for 2 hours or until lamb is very tender.
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Step 4: Remove lamb from pan and when cool enough to handle, shred meat from the bones.
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Step 5: Return the shredded lamb to the pan and add the chickpeas and spinach and cook and stir for 2 minutes or until heated through.
We hope you enjoy this recipe!
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