Braised Lamb Shanks
Tender Lamb Recipe Perfect for Winter
2 hrs 30 mins
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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4 Quality Mark lamb shanks
3 Tbsp seasoned flour
1 large onion
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
3 Tbsp tomato paste
2 tsp Worcestershire sauce
1/3 tsp brown sugar
2 garlic cloves
1 cup orzo
To Braise Lamb
Slow Cooker Option
Preheat the oven to 160°C.
Heat a dash of oil in a large heavy based frying pan over a medium-high heat.
Dust lamb shanks with seasoned flour then brown all over.
Transfer to a casserole dish. (If you have a casserole dish that can go from stovetop-to-oven, then use that).
Lower the heat and add the onion and cook until just soft, 5-7 minutes.
Add spices, chilli and lemon rind and cook until aromatic, about 1 minute.
Add vegetable stock, tomatoes, capsicum, tomato paste, Worcestershire sauce and brown sugar.
Bring to the boil, season and pour over the lamb shanks.
The liquid should just cover the lamb shanks.
Place on a tight fitting lid and place in the oven to cook for 2 hours.
After an hour, slice garlic bulbs in half horizontally and place in a piece of foil.
Drizzle with a little oil then wrap up tightly.
Place in the oven beside the lamb shanks and roast until the cloves are very soft.
Remove lamb shanks from the oven and add the orzo.
Return to the oven and cook for a further half hour.
The orzo should be al dente and the meat almost falling off the bone.
Nutrition Information per Serving (291g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1345 kJ (321 kcal)
* Percentage of recommended daily intake (Aust/NZ)