Spanish Style Lamb Shanks
Recipe supplied by: Sharon Jackson
Ingredients
- 2 tablespoons olive oil
- 8 lamb shanks, French trimmed
- 1 white onion, chopped
- 1 red capsicum, seeds removed and sliced
- 1 tablespoon ground paprika
- 2 teaspoons ground cumin
- 1 cinnamon stick
- 3/4 cup white wine
- 2 x (425g) tins crushed tomatoes
- 1 ½ cups (375ml) chicken stock
- 1 tablespoon honey
- 1 tablespoon dried oregano, preferably Greek
- ½ an orange
- ¼ cup chopped parsley
- 1 kg Kipler potatoes, scrubbed
- 2 tablespoons olive oil
- 1 cup green olives, cheeks removed
Method
- Prepare self. Assemble utensils and ingredients.
- Heat oil in a large heavy based pan with a lid.
- Add shanks and cook in batches until browned. Remove and set aside.
- Add onions and capsicum to pan. Cook until soft. Add spices and cook for 1 minute.
- Add wine, tomatoes, stock, honey, oregano and orange. Return lamb to the pan. Ensure the shanks are covered with liquid. Top with extra water or stock if necessary.
- Simmer covered for 2 hours. Remove lid and cook a further 20 minutes.
- Meanwhile, steam or boil potatoes until tender.
- Heat oil in a heavy based frying pan. Add potatoes and olives and cook, squashing with a wooden spoon until crisp.
Cooking Tips & Tricks
To serve
 |
Stir parsley through lamb, and serve with crushed potatoes. |
- Number of serves: 4
- Preparation time:
- Cooking time: More than 1 hour
- Nutrition Facts:
- Recipe Uploaded: 09.07.2015
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