Can anyone refuse slow-cooked lamb shanks served on a bed of creamy mashed potatoes? Didn’t think so!
Ingredients
- 1 tablespoon olive oil
- 6 frenched lamb shanks
- 2 red onions, sliced
- 2 red capsicum, seeds removed, thickly sliced
- 2 yellow capsicum, seeds removed, thickly sliced
- 6 garlic cloves, crushed
- 300ml white wine
- 3 tablespoons sundried tomato pesto
- 2 cups (500ml) Massel beef stock (see Notes)
- 10 vine-ripened tomatoes, quartered
- Leaves of 1 long sprig rosemary
- 2 tablespoons chopped flat-leaf parsley
- Creamy mashed potato, to serve
Method
- Step 1Preheat the oven to 180°C.
- Step 2Heat 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.
- Step 3Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.
- Step 4Add 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.
- Step 5To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1457 kj
Energy
15g
Fat Total
4g
Saturated Fat
6g
Fibre
33g
Protein
94mg
Cholesterol
537.97mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
*Lamb stock could also be used as an alternative.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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