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Heat the olive oil in a frying pan. Add the lamb shanks and brown over a high heat, then place in a casserole dish. Drain the excess oil. Add the onions and garlic to the pan and cook for 2-3 minutes. Combine the gravy mix, wine and the 11/2 cups water. Add to the pan with the tomatoes and juice, tomato paste, cumin and coriander. Bring to the boil, stirring, then simmer for 1 minute. Pour over the lamb shanks. Cover. Cook in a preheated oven, 160 C, for 11/4 hours. Stir in the chick peas and extra water, if required. Cover and cook for a further 30-40 minutes or until the lamb is very tender. Season with black pepper and sprinkle with the parsley before serving.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 7 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 298.2mg||10 %|
|Potassium 446.2mg||12 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 7.3g|
|Protein 2.2g||3 %|
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Calories per serving: 55
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