Slow Cooked Lamb Shanks with Spiced Chickpea Stew

Mix marinade ingredients in a bowl, reserving 1 tablespoon oil for searing the lamb. Add lamb shanks and rub in the marinade. Cover and leave to marinate between 1–12 hours., the longer the better.

Preheat oven to 160ºC (320ºF).

Heat an ovenproof casserole pot oven over a medium-high heat with remaining tablespoon of oil. Add lamb shanks and brown them on all sides. Then remove them to a plate. Wipe the casserole pot with a piece of kitchen paper.

For the stew:
Add oil to the casserole pot and heat to medium-low. Add mustard seeds to the pot and fry for 1 minute or until they begin to pop. Then add turmeric, coriander, cinnamon and dried chilli flakes. Fry for 30 seconds.

Add onions to the pot and cook for 2–3 minutes until they begin to soften. Add garlic and fry for 1 minute.

Pour in chickpeas along with water. Stir to combine everything.

Nestle lamb shanks in the pot in amongst the chickpeas and onions. Put a lid on the pot and pop it in the oven for 2 hours.

After 2 hours, remove the lid from the pot and leave the lamb shanks and stew in the oven for another 30 minutes to allow the lamb shanks to brown and some of the liquid to reduce.

Prepare the mint yoghurt by combing the yoghurt, mint, lemon juice and salt and pepper in a bowl. Set aside until ready to serve.

Remove the casserole pot from the oven. Add the salt, pepper and lemon juice to taste.

Serve the chickpea stew in bowls with a lamb shank on top and a drizzle of mint yoghurt. Enjoy!