Greek-Style Slow Cooked Lamb Shanks
Recipe: #30569
October 08, 2018
Categories: Lamb/Mutton, Parsnips Potatoes, Greek, Oven Bake, Canned Tomatoes, more
"From one of our national supermarkets and their free monthly magazine June 2018."
Ingredients
Nutritional
- Serving Size: 1 (519.4 g)
- Calories 260
- Total Fat - 13.1 g
- Saturated Fat - 5.1 g
- Cholesterol - 21.1 mg
- Sodium - 563.6 mg
- Total Carbohydrate - 32.4 g
- Dietary Fiber - 6.8 g
- Sugars - 7.7 g
- Protein - 6.1 g
- Calcium - 102.4 mg
- Iron - 2.1 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 140C.
Step 2
Heat half the oil in a large flameproof casserole pan over a medium-high heat and cook half the lamb, turning occasionally, for 5 minutes or until brown all over and then transfer to a plate and repeat with the remaining oil and lamb.
Step 3
Cook the onion in the pan, stirring, for 5 minutes or until the onion softens and then add the garlic, paprika, oregano, fennel and thyme and cook for 1 minute or until aromatic.
Step 4
Return the lamb to the pan with the tomato, red wine, stock, olives and half the rosemary and bring to a simmer, cover and transfer to the oven and bake, stirring occasionally, for 2 1/2 to 3 hours or until the lamb is fall off the bone.
Step 5
Meanwhile to make the parsnip mash, cook the parsnip and potato in a large saucepan of boiling water for 15 minutes or until tender and then drain well.
Step 6
Return to the saucepan with the butter and using a potato masher or fok to mash until smmoth and then add the cream and stir to combines and season to taste
Step 7
Serve the lamb with the parsnip mash.
Tips
No special items needed.