Braised Lamb Shanks with Spring Vegetables
Tender Lamb Shank Recipe
6
Serves
20 mins
Prep Time
2 hrs
Cook Time
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High Iron
Mince,
Casserole/Slow,
Ingredients
8 frenched Quality Mark lamb shanks
1/2 cup white flour
1 thinly sliced onion
2 tsp cumin seeds
400g can chopped canned tomatoes
3/4 cup vegetable stock
2 tbsp honey
1/4 cup lemon juice
1 cup frozen broad bean
175g green beans
1 chopped yellow capsicum
1 bunch of chopped asparagus
To serve
400g pasta
Method
To Make Lamb Shanks
Slow Cooker Option
1
Preheat the oven to 160°C.
2
Season the flour with salt and pepper and mix well.
3
Dust lamb shanks in the seasoned flour, shake off excess.
4
Heat a large frypan over a medium high heat, add a little oil.
5
Brown the lamb shanks well on all sides.
6
Remove and place them in a small roasting dish or large casserole dish.
7
Reduce heat in the frypan and add a little extra oil.
8
Add the onion and the cumin, cook for 1-2 minutes, stir occasionally.
9
Add tomatoes, stock, honey and juice.
10
Heat stirring until the mixture boils, turn off heat.
11
Pour over the lamb shanks.
12
Cover the dish tightly with its lid or foil, place in oven.
13
Cook for 1 ½ to 2 hours or until the lamb shanks are very tender.
14
Check after 1 hour, add a little water or stock if needed to keep the shanks just covered.
15
Rest lamb shanks for 10 minutes.
16
To serve cook the vegetables until just tender and place on a warm plate with the lamb shanks.
17
Spoon sauce over lamb.
18
Serve with cooked pasta shells
Nutrition Information per Serving (442g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1812 (432)kJ
Protein
40.5g
Total Fat
11.9g
Saturated Fat
4.7g
Carbs
39g
Sugars
12.5g
Sodium
335mg
Iron*
4.3mg
* Percentage of recommended daily intake (Aust/NZ)