Lamb Shanks with Feta, Anchovy & Braised Chickpeas from A Passion for Cheese by Paul Gayler

Ingredients

• 1 tablespoon canned anchovy fillets, rinsed
• 2 tablespoons finely grated lemon zest
• 2 tablespoons chopped fresh oregano
• 2 garlic cloves, crushed
• 6 small lamb shanks, trimmed
• 175 g (6 oz, ¾ cup) Greek feta
• Salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, finely chopped
• ½ tablespoon ground cumin
• 1 teaspoon turmeric
• 225 g (8 oz, 1⅓ cups) dried chickpeas, soaked overnight & then drained
• 4 tomatoes, skinned, deseeded & chopped
• 300 ml (½ pint, 1¼ cups) tomato passata