- 2 tablespoons olive oil
- 8 (2.2kg) French-trimmed lamb shanks (see note)
- 2 brown onions, cut into wedges
- 3 garlic cloves, roughly chopped
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 3/4 cup dry sherry or dry red wine
- 2 x 410g cans crushed tomatoes
- 1 1/2 cups Massel chicken style liquid stock
- 3 dried bay leaves
- 3 thick strips orange rind, white pith removed
- 1 cup pitted green olives mashed potatoes, to serve
- Step 1Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
- Step 2Reduce heat to low. Add onions to the pan. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add garlic and cook for 1 minute. Add paprika and cumin. Cook for 1 minute. Pour in sherry or wine. Simmer for 5 minutes.
- Step 3Return lamb to the pan. Add tomatoes, stock, bay leaves and orange rind. Bring to the boil. Remove from heat. Cover with a tight-fitting lid. Bake for 2 1/2 hours.
- Step 4Stir in olives. Bake, uncovered, for a further 30 minutes or until liquid thickens and meat is tender and falling from the bone. Remove and discard bay leaves. Serve with mashed potatoes.
- High protein
- Low carb
- Lower gi
You can buy lamb shanks ‘French-trimmed’ or untrimmed. French-trimmed means all meat and fat is removed from one end of the bone, making it easier to pick up and more appealing for presentation. You can ask the butcher to French-trim shanks for you.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Super Food Ideas