A very easy dish to put together, using everyday vegetables. This dish combines Italian and Asian flavours to great effect.

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  • 4 medium sized lamb shanks

  • 2 medium brown onions

  • 4 cloves garlic minced

  • 4 medium carrots

  • 2 stalks celery

  • 2 - 3 bay leaves, sage, rosemary sprigs

  • 1 can tomato whole/pieces

  • 3 tblspn. tomato sauce.

  • ½ cup black olives

  • 4 -5 tablespoon olive oil

  • 2 tblspn. Tomato puree

  • 1 cup red wine

  • 2 tsp. curry powder

  • 3 tblspn sugar

  • salt and pepper.

  • 2 cubes of chicken stock cubes

  • 2 cups chicken stock/water.

  • (optional 1 tblspn yellow bean paste)


  • 1.

    Wash shanks and vegies.

  • 2.

    Chop veggies into chunky bits.

  • 3.

    Using a thick based pot, bring to medium heat then add in the oil.

  • 4.

    When pan is up to medium heat, add in the shanks, browning on all sides.

  • 5.

    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.

  • 6.

    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).

  • 7.

    Making sure everything is evenly mixed.

  • 8.

    Bring to boil and then turn fire/heat down to low and simmer for ½ hour.

  • 9.

    After ½ hour of simmering add all other vegetables, mix vegetable in, taking care not to splash the hot liquid around.

  • 10.

    Simmer again for about an hour or so, turning the lamb shanks and vegetables around occasionally.

  • 11.

    Simmer until shanks are easily skewered by a fork.

  • 12.

    Serve with rice, mash potatoes or polenta.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 341kj
  • Fat Total 23g
  • Saturated Fat 7g
  • Protein 26g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 474mg

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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