Lamb Shanks With Chickpeas and Olives

• garlic cloves↗2
• red onions↗2
• anchovies↗2
• chickpeas, cooked↗1 1⁄2 cups
• lamb shanks (each cut into 3-4 pieces)↗5
• chopped canned tomatoes800 g
• rosemary sprigs↗2
• dried chili pepper flakes↗1⁄2 teaspoon
• green olives, pitted↗15
• lemon, zest of↗1
• fresh parsley, chopped↗3 tablespoons

Step-by-step instructions

1. 1

   Finely slice the red onions and crush the garlic. mince up the anchovies.

2. 2

   Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.

3. 3

   Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.

4. 4

   Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.