Braised lamb shanks
Tender lamb shanks that are perfect for winter
6
Serves
30 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Tender, succulent lamb shanks that fall away at the bone, this recipe is ideal for cold winter evenings with a slow cooker option for added convenience.
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Ingredients
Lamb
4 Quality Mark lamb shanks
i
3 Tbsp seasoned flour
i
1 large onion
finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1 red chilli
deseeded and finely chopped
pared rind of 1 small lemon
1 cup vegetable stock
400g can chopped tomatoes in juice
1 cup Bottled char-grilled capsicum
i
Diced
3 Tbsp tomato paste
2 tsp Worcestershire sauce
1/3 tsp brown sugar
2 garlic cloves
1 cup orzo
Method
To Braise Lamb
To Serve
Slow Cooker Option
1
Preheat the oven to 160°C.
2
Heat a dash of oil in a large heavy based frying pan over a medium-high heat.
3
Dust lamb shanks with seasoned flour then brown all over.
4
Transfer to a casserole dish. (If you have a casserole dish that can go from stovetop-to-oven, then use that).
5
Lower the heat and add the onion and cook until just soft, 5-7 minutes.
Start Timer
6
Add spices, chilli and lemon rind and cook until aromatic, about 1 minute.
Start Timer
7
Add vegetable stock, tomatoes, capsicum, tomato paste, Worcestershire sauce and brown sugar.
8
Bring to the boil, season and pour over the lamb shanks.
9
The liquid should just cover the lamb shanks.
10
Place on a tight fitting lid and place in the oven to cook for 2 hours.
Start Timer
11
After an hour, slice garlic bulbs in half horizontally and place in a piece of foil.
Start Timer
12
Drizzle with a little oil then wrap up tightly.
13
Place in the oven beside the lamb shanks and roast until the cloves are very soft.
14
Remove lamb shanks from the oven and add the orzo.
15
Return to the oven and cook for a further half hour.
16
The orzo should be al dente and the meat almost falling off the bone.
Nutrition Information per Serving (291g)
This nutrition analysis is based on 6 serves.
Energy
1345kJ (321 kcal)
Protein
24.2g
Total Fat
14.2g
Saturated Fat
4.5g
Carbs
22.3g
Dietary Fibre
3.8g
Sodium
334mg
Iron
2.8mg
Zinc
5.1mg
Vitamin B12
0.84µg
