Lamb Shank Stew

• 4 tablespoons oil
• 1 onion peeled and roughly chopped
• 2 cloves garlic peeled and crushed
• 4 lamb shanks
• 2 teaspoons Maille Dijon Mustard
• 1 1/4 cups lamb stock
• 2 teaspoons rosemary leaves chopped
• 2 cups chickpeas cans, drained
• ground black pepper
• 4 sprigs rosemary for decoration

1. Pour over lamb stock and add chopped rosemary leaves. Bring to bubbling, and then turn down to simmer for 1 1/2 hours, covered, or until tender. Remove lid and add chickpeas to the casserole. Bubble to reduce slightly further and heat chickpeas through. Season to taste with salt and freshly ground black pepper. Place shanks in a warmed serving dish and spoon chickpea mix over. Decorate with extra rosemary sprigs.
2. Heat 2 tbsp oil in a pan and gently fry onion and garlic over gentle heat, until softened but not brown. Transfer to a flameproof casserole. Add remaining oil to casserole and brown shanks all over. Spread with Maille(R) Dijon Originale mustard and place in casserole with the bones pointing upwards.

oil, onion, garlic, lamb shanks, mustard, lamb stock, rosemary, chickpeas cans, ground black pepper, rosemary

Taken from www.yummly.com/recipe/Lamb-Shank-Stew-378754 (may not work)