Lamb Shanks With Chickpeas And Olives

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

1. Finely slice the red onions and crush the garlic. mince up the anchovies.
2. Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
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. 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.

garlic, red onions, anchovies, chickpeas, lamb shanks, tomatoes, rosemary sprigs, dried chili pepper, green olives, lemon, fresh parsley

Taken from www.food.com/recipe/lamb-shanks-with-chickpeas-and-olives-190753 (may not work)