I adapted this recipe from one I found in the Michelle Bridges "No Excuses" cookbook. It was absolutely divine! I loooove lamb shanks, so this was right down my alley - the flavours were amazing and the meat was so tender. Winner!
Ingredients (serves 4 - 340 calories per serve)
olive oil spray
2 lamb shanks, trimmed of fat
1 teaspoon olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1 tablespoon Moroccan season
1 cup chicken stock
150g frozen peas
500g pumpkin, peeled, seeded and cubed
300g sweet potato, peeled and cubed
Method
Lightly spray a large casserole dish with olive oil and heat on medium-high. Cook the lamb shanks for about 8 minutes, turning occasionally, until well browned all over. Remove from the dish.
Heat the olive oil in the dish on medium and cook the onion, stirring, for 5 minutes or until softened. Stir in the garlic and ginger and cook for 30 seconds or until fragrant, then stir in the seasoning. Return lamb to the dish with the stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour 10 minutes (I actually put mine in the oven at this point, on 130 degrees fan-forced for about 3 hours).
Add the pumpkin and peas to the lamb and cook, covered, for about 20 minutes or until tender. Cook sweet potato and mash.
Remove lamb from the bones, stir and serve over the mash.
2 comments:
Hi Vanessa,
I'm a little confused. Did you put your casserole dish on the stove to begin with and then move it to the oven?
Bec
Yes Bec, I used a cast iron dish that is suitable for stovetop and oven - very handy! But you could always do the stovetop part in one pan then transfer it to an oven dish, or even leave it on the stove to slow-cook. Sorry for the confusion!
Post a Comment