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Braised Lamb Shanks
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.
Prep: 30 mins
Cook: 2 hours 30 mins
Serves 6
Low Fat
Excellent source of iron
Low Sodium
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IngredientsLamb
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Method |
Nutrition Information Per Serving
Serving size: 415g| Energy kJ (kcal) | 1409 (336) |
| Protein (g) | 37.0 |
| Fat (g) | 11.6 |
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Saturated (g)
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4.6 |
| Carbohydrate (g) | 20.3 |
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Sugars (g)
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7.3 |
| Sodium (mg) | 460 |
| Iron (mg) | 4.3 |
| Zinc (mg) | 5.1 |
| Vitamin B12 (ug) | 3.3 |
| Vitamin D (ug) | NA |
| Selenium (ug) | 8.8 |
Iron, zinc and vitamin B12 all play an important role in boosting your immunity.
- As an excellent source of protein, this dish is perfect for muscle recovery after a workout, and for growing children.
- Char-grilled red capsicums can be bought in jars from your supermarket and are perfect to use in winter when fresh capsicums are out of season.
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Serves: 4
Prep:
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Suitable Cuts: Beef or Lamb Mince
Serves: 4-6
Prep:
15 mins
Cook:
40 mins
+ resting time
Suitable Cuts: Scotch Fillet, SIrloin, Standing RIb
Comments & Reviews
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There are: 8 reviews, with an average rating of out of 5
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Once upon a time, you couldn't give lamb shanks away. Now that they have become so "trendy", everybody wants them. Supply and demand determines the price. Don't get me wrong. I was brought up on all of the cheap cuts and know how delicious they are.
Posted by Lyn 2017-07-09 16:29:08
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Hi, love the recipe, but as stated by others, when printed out, only 2 pages of the recipe and another 3 for photos of other recipes and comments - over printing is a luxury and waste of ink and paper. Just saying...
Posted by Carolyn McCondach 2016-10-17 10:43:51
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This will become a firm winter favourite. Bloody lovely as my wife said! I took the lamb off the bone and added another bulb of garlic to make it go further. Yum yum..........
Posted by Michael Jones 2015-08-02 18:45:19
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This dish can be used as an occasion dish or a special treat. You can use the other alternative cuts listed or keep an eye out for specials because they do come up quite frequently. Unfortunately we have no control over the price of meat.
When cooking the lamb shanks, the meat falls away from the bone and will be in each serving - which is why only four are listed in the recipe. Half a bulb of garlic is used to serve over each plate, but this recipe could serve 4-6.
Posted by Beef + Lamb New Zealand 2015-07-29 09:07:01
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As someone asked, why are they so expensive
Posted by Robin 2015-07-28 18:00:51
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When you print a recipe you dont want all the comments. This wastes ink and paper so please just the facts man! If you deleted the rest you might have enough space to make the print large enough for we older folk to read. Thanks
And I concur with a previous comment. Why are they so expensive when there are thousands of them running around.
Posted by Patricia 2015-07-28 15:25:26
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It says it serves 6, but there are four shanks, and two bulbs of garlic, half a bulb for each person. How does this work? Thanks.
Posted by Yvonne 2015-07-28 15:06:51
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wanted to send thisi one using e-mail option, but gave up after i couldn't get those stupid moving letters correct.
Posted by jenny 2015-07-28 14:54:22
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love this recipe and lamb shanks - why do they cost so much?
Posted by margaret nicoll 2015-06-26 21:23:58
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Preheat the oven to 160°C.
Lamb
Heat a dash of oil in a large heavy based frying pan over a medium-high heat. Dust lamb shanks with seasoned flour then brown all over. Transfer to a casserole dish. (If you have a casserole dish that can go from stovetop-to-oven, then use that).Lower the heat and add the onion and cook until just soft, 5-7 minutes. Add spices, chilli and lemon rind and cook until aromatic, about 1 minute.
Add vegetable stock, tomatoes, capsicum, tomato paste, Worcestershire sauce and brown sugar. Bring to the boil, season and pour over the lamb shanks. The liquid should just cover the lamb shanks. Place on a tight fitting lid and place in the oven to cook for 2 hours. After an hour, slice garlic bulbs in half horizontally and place in a piece of foil. Drizzle with a little oil then wrap up tightly. Place in the oven beside the lamb shanks and roast until the cloves are very soft.
Remove lamb shanks from the oven and add the orzo. Return to the oven and cook for a further half
hour. The orzo should be al dente and the meat almost falling off the bone.
To serve
Give each person a half of roasted garlic to squeeze over their lamb shanks.Slow cooker option
Place all ingredients except orzo in slow cooker and cook on low for 8-9 hours (or high for 4 - 4 1/2 hours). Cook orzo seperately and add before serving.