Slow Food Cooking For A New Day (Part 3) - Tomato & herb lamb shanks

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Tomato & herb lamb shanks

·         Serves 6

·         Hands-on time 15 min

·         Cooking time 2 hours

Description: Savour this succulent mix of tender meat, rich sauce and creamy mash

Savour this succulent mix of tender meat, rich sauce and creamy mash

Ingredient

·         Olive-oil spray

·         6 small lamb shanks (about 900g)

·         2 teaspoons dried mixed herbs

·         1 onion, finely chopped

·         2 garlic cloves, crushed

·         1 x 400g can cannellini beans, rinsed, drained

·         2 cups reduced-salt beef stock

·         700ml passata

·         2 large green capsicums, roughly chopped

·         4 cups frozen peas

·         600g potatoes, peeled, cut into chunks

·         ¹⁄³ cup skim milk

·         ¼ cup parsley leaves, finely chopped, to garnish

Recipe

1.    Preheat oven to 190°C. Spray a large flameproof casserole dish with olive oil and place over medium–high heat on the stovetop. Add lamb and herbs to dish; cook, turning, for 5 minutes, or until lamb is browned all over.

2.    Add onion, garlic, cannellini beans, beef stock and passata to casserole dish; bring to the boil. Cover dish and transfer to oven. Cook for 1 hour, then turn lamb over and cook, covered, for another 50 minutes, or until lamb is tender, adding capsicums and peas for last 20 minutes.

3.    Meanwhile, microwave, boil or steam potato chunks until tender. Mash potato with skim milk, cover to keep warm and set aside.

4.    Serve lamb shanks and sauce with reserved mashed potato and a garnish of parsley.

Per serve 2036kJ/487cal Protein 44.8g Total Fat 15.3g Sat Fat 6.4g Carbs 36.0g Sugars 10.9g Fibre 13.6g Sodium 325mg Calcium 151mg Iron 6.5mg

 
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