A very easy dish to put together, using everyday vegetables. This dish combines Italian and Asian flavours to great effect.
Most recipes cooks shanks in the oven, this recipe however can be cooked over the stove top.... Read more.
Wash shanks and vegies.
Chop veggies into chunky bits.
Using a thick based pot, bring to medium heat then add in the oil.
When pan is up to medium heat, add in the shanks, browning on all sides.
After the lamb shanks are brown, add in the garlic, all the herbs (bay leaves, sage and rosemary), curry powder, stock cubes. Stir over medium heat until fragrant.
Add in tomatoes (can, paste and sauce), 2 cups of chicken stock OR water, wine, olives, salt, pepper, and sugar (everything else except for veggies).
Making sure everything is evenly mixed.
Bring to boil and then turn fire/heat down to low and simmer for ½ hour.
After ½ hour of simmering add all other vegetables, mix vegetable in, taking care not to splash the hot liquid around.
Simmer again for about an hour or so, turning the lamb shanks and vegetables around occasionally.
Simmer until shanks are easily skewered by a fork.
Serve with rice, mash potatoes or polenta.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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