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Braised Lamb Shanks

Tender Lamb Recipe Perfect for Winter

6

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

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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High Iron

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Beef,

Roasts,

Dinner,

Casserole/Slow,

Ingredients

Lamb

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4 Quality Mark lamb shanks

As an excellent source of protein, this dish is perfect for muscle recovery after a workout, and for growing children.

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3 tbsp seasoned flour

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1 large onion

Finely chopped

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1 tsp cumin seeds

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1 tsp ground coriander

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1 red chilli

Deseeded and finely chopped

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1 lemon rind

Pared

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1 cup vegetable stock

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1 400g can chopped tomatoes in juice

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1 cup Bottled char-grilled capsicum

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Diced

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.

6

Add spices, chilli and lemon rind and cook until aromatic, about 1 minute.

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.

11

After an hour, slice garlic bulbs in half horizontally and place in a piece of foil.

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.

More info

Nutrition Information per Serving (415g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1409 (336)kJ

Protein

37g

Total Fat

11.6g

Saturated Fat

4.6g

Carbs

20.3g

Sugars

7.3g

Sodium

460mg

Iron*

4.3mg

* Percentage of recommended daily intake (Aust/NZ)

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