Pot-roasted lamb shanks

Pot-roasted lamb shanks


Can anyone refuse slow-cooked lamb shanks served on a bed of creamy mashed potatoes? Didnt think so!

The ingredient of Pot-roasted lamb shanks

  1. 1 tbsp olive oil
  2. 6 frenched lamb shanks
  3. 2 red onions, sliced
  4. 2 red capsicum, seeds removed, thickly sliced
  5. 2 yellow capsicum, seeds removed, thickly sliced
  6. 6 garlic cloves, crushed
  7. 300ml white wine
  8. 3 tbsp sundried tomato pesto
  9. 2 cups (500ml) Massel beef stock (see Notes)
  10. 10 vine-ripened tomatoes, quartered
  11. Leaves of 1 long sprig rosemary
  12. 2 tbsp chopped flat-leaf parsley
  13. Creamy mashed potato, to serve

The instruction how to make Pot-roasted lamb shanks

  1. Preheat the oven to 180u00b0C.
  2. Heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside.
  3. Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.
  4. Add wine, pesto and stock, then return shanks to pan. Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours. Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
  5. To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.

Nutritions of Pot-roasted lamb shanks

calories: 348.223 calories
fatContent: 15 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 13 grams carbohydrates
sugarContent: 12 grams sugar
proteinContent: 33 grams protein
cholesterolContent: 94 milligrams cholesterol
sodiumContent: 537.97 milligrams sodium


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