Braised Lamb Shanks with Spring Vegetables
Tender Lamb Shank Recipe
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National Lamb Day,
Special Occasion & Entertaining,
8 Quality Mark lamb shanks
1/2 cup white flour
2 tsp cumin seeds
400g can canned tomatoes
3/4 cup vegetable stock
2 tbsp honey
1/4 cup lemon juice
1 cup broad bean
175g green beans
1 yellow capsicum
1 bunch asparagus
To Make Lamb Shanks
Slow Cooker Option
Preheat the oven to 160°C.
Season the flour with salt and pepper and mix well.
Dust lamb shanks in the seasoned flour, shake off excess.
Heat a large frypan over a medium high heat, add a little oil.
Brown the lamb shanks well on all sides.
Remove and place them in a small roasting dish or large casserole dish.
Reduce heat in the frypan and add a little extra oil.
Add the onion and the cumin, cook for 1-2 minutes, stir occasionally.
Add tomatoes, stock, honey and lemon juice.
Heat stirring until the mixture boils, turn off heat.
Pour over the lamb shanks.
Cover the dish tightly with its lid or foil, place in oven.
Cook for 1 ½ to 2 hours or until the lamb shanks are very tender.
Check after 1 hour, add a little water or stock if needed to keep the shanks just covered.
Rest lamb shanks for 10 minutes.
To serve cook the vegetables until just tender and place on a warm plate with the lamb shanks.
Spoon sauce over lamb.
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 info
* Percentage of recommended daily intake (Aust/NZ)