terrific fare
Hearty Lamb Shanks
Lamb Shanks are back in fashion, baby! If you’re looking for a hearty meal which will warm the cockles of your heart – this is the meal for you. Team it up with a bottle of Pinot Noir and you’ve got the perfect evening meal.
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 4-6 lamb shanks, trimmed of end knuckle
- 1 large onion, peeled and chopped
- 2 tsp crushed garlic
- 2 parsnips, peeled and quartered lengthways
- 3 sticks celery, cut into slices
- 2 Tbsp Wattie's Tomato Paste
- 1 Tbsp finely grated orange zest
- 3/4 cup orange juice
- 2 cups beef stock
- 2 bay leaves
- 1-2 Tbsp freshly chopped thyme
- 1/4 cup Lea & Perrins Worcestershire Sauce
- 700g bag Wattie’s frozen Rosemary & Garlic Roasters
Method
1. Heat a dash of oil in a frying pan and brown the shanks on all sides. Transfer to a casserole dish.
2. Cook onion, garlic, parsnips and celery in the remaining oil until just beginning to soften. Add the tomato paste and cook stirring for 2-3 minutes. Stir in orange zest and juice, beef stock and bay leaves.
3. Cover and cook at 160°C for 1 hour 45 minutes or until shanks are tender.
4. Remove from oven, increase oven temperature to 230°C and arrange the Wattie’s frozen Rosemary & Garlic Roasters on a baking tray. Cook for 20 minutes. To finish the casserole add Lea & Perrins Worcestershire Sauce and thyme to the shanks and season with salt and pepper.
Serve shanks and crispy vegetable roasters in bowls.
Crockpot/Slow Cooker Instructions :
Prepare the recipe following steps 1 and 2, add ingredients to slow cookers with only 1 cup stock. Cook on LOW for approx 8 hours (refer to your user manual). Finish with Lea&Perrins, thyme, and seasoning. Serve as above.
