Lamb Shank Stew

Directions

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® Dijon Originale mustard and place in casserole with the bones pointing upwards.