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
Yield
6 servingsPrep
30 minCook
120 minReady
150 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lamb shanks
Get your butcher to French the shanks |
*
|
| 3E+1 | ml |
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 |
|
| 45 | ml |
basil pesto
sundried tomato pesto |
*
|
| 3E+2 | millilitres |
white wine
use dry white wine |
|
| 237 | ml |
beef stock
best you can buy or home made |
|
| 2 | each |
rosemary sprigs
|
*
|
| 6E+1 | ml |
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.
