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Pot Roasted Lamb Shanks with Bell Peppers

 

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread
55

Yield

6

servings

Prep

30

min

Cook

120

min

Ready

150

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

6 each lamb shanks
Get your butcher to French the shanks
*
2 tablespoons olive oil
2 each spanish onions
sliced
*
2 large sweet red bell peppers
Cut in half then core, seeds, and white flesh removed then each half cut into 4 or 5 strips.
2 large sweet yellow bell peppers
same as for red bell peppers
*
6 cloves garlic
crushed
6 medium tomatoes
each cut into eight pieces with juice
3 tablespoons basil pesto
sundried tomato pesto
*
300 millilitres white wine
use dry white wine
1 cup beef stock
best you can buy or home made
2 each rosemary sprigs
*
4 tablespoons italian parsley
chopped

Directions

Heat oven to 150 cup (300 F) On the stove top heat a heavy casserole that is large enough to hold the shanks all standing upright Brown lamb shanks in the casserole a couple at a time and set aside on a plate. Reduce the heat under the casserole to medium and fry the onion, capsicum and garlic for around 5 minutes to soften Add wine, sun dried tomato pesto and stock Bury the shanks in the bell pepper mixture in the casserole Add tomatoes and rosemary Bring to boil then put in oven with lid on and cook for 1 hour in the oven. Remove casserole lid and cook uncovered for a further hour or until meat is threatening to fall off the bone Season and add parsley before serving. Serve on garlic mashed potatoes with crusty bread on the side.

 

* not incl. in nutrient facts

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Comments

MattyJ

This would go well in a slow cooker. Any leftovers make a delicious pasta sauce. Strip left over meat from the shank bones and mix in with the reat of the casserole - serve over fettucini.

over 10 years ago

Nutrition Facts

Serving Size 482g (17.0 oz)
Amount per Serving
Calories 30015% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 58% Vitamin C 152%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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