Tomato Soup Baked Lamb Shanks
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Tomato Soup Baked Lamb Shanks

(1 rating - rate this recipe)
Serve the shanks as they come, straight out of the slow cooker, or jazz up this family favourite by serving the shank meat under an easy savoury bread and cheese crumble.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 6 hours  on low or 4-5 hours on high Cook: 6 hours on low or 4-5 hours on high
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
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Ingredients

  • 6 Quality Mark lamb shanks, trimmed
  • 2 x 37g packets tomato soup powder
  • 2 cups beef stock
  • 2 onions, peeled and sliced or diced
  • 2 carrots, peeled and chopped
  • 1–2 tablespoons fresh rosemary or 1 teaspoon dried

Savoury Crumble

  • 2 cups fresh breadcrumbs
  • 50g butter, melted
  • 1 cup grated Parmesan or Cheddar cheese
  • 1 tablespoon finely chopped fresh rosemary

Method

Turn the slow cooker on to low to pre-warm while preparing the ingredients. Mix together the soup powder and stock, stirring until the soup powder has completely dissolved - a whisk is ideal.

If wishing to brown the lamb: Heat a dash of oil in a frying-pan and, when hot, brown the shanks well.

Put the lamb, onions and carrots into the pre-warmed cooker. Pour over the beef stock mixture and scatter over the rosemary. Season well with pepper and cover with the lid. Cook on low for 6–7 hours or on high for 4–5 hours, or until the meat is meltingly tender and falling off the bone. Serve with plenty of mashed potato and seasonal vegetables.
 

Oven Cooking Option

Cook, covered in an ovenproof casserole dish, in a pre-heated 1600C oven for two hours till the meat is tender.
 

Savoury Crumble

Preheat the oven to 200°C. Pull the meat from the lamb shanks and discard the bones. Pull or cut the meat into bite-sized pieces and return to the sauce. Transfer the lamb mixture to an 8-9 cup capacity casserole dish.

Mix together the breadcrumbs, butter, cheese and rosemary and scatter over the lamb mixture. Bake in the preheated oven for 20-25 minutes until the casserole is hot and the crumble lightly golden.

  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 357g
Energy kJ (kcal) 2209 (527)
Protein (g) 41.9
Fat (g) 26.2
Saturated (g)
14.1
Carbohydrate (g) 30.1
Sugars (g)
5.1
Sodium (mg) 719
Iron (mg) 3.1
Zinc (mg) 5.6
Vitamin B12 (ug) 3.5
Vitamin D (ug) N/A
Selenium (ug) 8.4

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Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Made this recipe as per instructions. Great, easy good flavors. Some left over so took of the bone a placed in freezer Made the savory crumble for the left overs and had the next week, the extra rosemary changed the flavor no one would know it was the same meal.
Posted by mary 2014-08-25 16:27:27
 

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