Lamb Stew with Chickpeas

Wash the lamb shanks, pat dry and season with salt and pepper. Heat the oil and brown the meat on all sides. Take out of the roasting tin and brown the vegetables in the oil. Stir in the tomato puree, sweat briefly then deglaze with the red wine and add a little stock. Return the lamb shanks to the roasting tin, add the herbs and braise in a preheated oven (160°C) for about 2.5 hours. Gradually add the rest of the stock and turn the lamb shanks frequently. Drain the chick-peas in a sieve, rinse and drain and add to the dish for the last 20 minutes. Season to taste and serve the lamb shanks with the sauce and the braised vegetables.