Lamb Shanks

LAMB SHANKS WITH CHICKPEAS
1tbl spn oil
4 large or 8 small lamb shanks
2 onions, finely chopped
2 garlic cloves, crushed
1 tbl spn harissa
1 cinnamon stick
2 x 400g cans chopped tomatoes
2 x 300g chickpeas, drained
90g green olives
1/2 tbl spn lemon zest
2 tbl spn mint, chopped
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Heat oil in large casserole dish over medium heat and fry lamb shanks until browned all over. Add onion and garlic, fry until soft.

(Optional - can now transfer to slow cooker.) Add harissa, cinnamon, salt and pepper, stir everything together, add chopped tomato and bring to boil. If not enough liquid (shanks should be covered) add a bit of water. Put lid on and turn the heat down until liquid is simmering, cook for 50 minutes.

Add chickpeas, olives, lemon zest to pan and stir. Season to taste and continue cooking with lid off fo another 20-30 minutes. Lamb should begin to fall off the bone - if not, keep cooking, checking every 5 minutes. Once cooked, stir in mint. Serve with mashed potato or polenta (best).