Slow cooked lamb shanks are paired with fragrant star anise and sweet potato providing a wholesome and satisfying winter meal.
Ingredients
- 4 French-trimmed lamb shanks
- 2 red onions, halved, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tbs finely grated fresh ginger
- 3 whole star anise
- 1 cinnamon stick
- 1 tbs no-added-salt tomato paste
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- 250ml (1 cup) water
- 400g can diced tomatoes
- 400g sweet potato, peeled, cut into 2cm cubes
- 2 tsp salt-reduced tamari
- 2 tsp lime juice
- Baby coriander leaves, to serve
- Steamed broccolini, to serve
Method
- Step 1Preheat oven to 160C/140C fan forced. Heat a large flameproof casserole dish over high heat. Spray with olive oil. Cook lamb shanks in 2 batches for 1-2 minutes each side or until browned. Transfer to a plate.
- Step 2Reduce heat to medium. Spray casserole dish with olive oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger, star anise and cinnamon and cook, stirring, for 1 minute or until aromatic. Stir in tomato paste for 1 minute. Add lamb shanks, stock, water and tomato to pan. Bring to boil. Cover.
- Step 3Bake for 1 hour 30 minutes. Add sweet potato. Bake, covered, for a further 1 hour or until lamb is very tender. Stir in tamari and lime juice. Season with pepper. Sprinkle with coriander. Serve with broccolini.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1518 kj
Energy
11g
Fat Total
4g
Saturated Fat
9g
Fibre
37g
Protein
25g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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