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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

tag

Casserole/Slow,

Dinner,

Lamb,

National Lamb Day,

Slow cooker,

Special Occasion & Entertaining,

Ingredients

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8 Quality Mark lamb shanks

frenched

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1/2 cup white flour

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1 onion

thinly sliced

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2 tsp cumin seeds

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400g can canned tomatoes

chopped

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3/4 cup vegetable stock

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2 tbsp honey

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1/4 cup lemon juice

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1 cup broad bean

frozen

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175g green beans

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1 yellow capsicum

chopped

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1 bunch asparagus

chopped

To serve

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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 lemon 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

More info

Nutrition Information per Serving (442g)

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

More info

Energy

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)

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