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 one for you. Team it up with a bottle of pinot noir and you’ve got the perfect evening meal.
Makes 4-6
Prep Time 20 minutes
Cook Time 2 hours
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 stalks celery, cut into slices
2 Tbsp Wattie's Tomato Paste
1 Tbsp finely grated orange zest
¾ cup orange juice
2 cups beef stock
2 bay leaves
1-2 Tbsp freshly chopped thyme
¼ cup Lea and Perrins Worcestershire Sauce
700 g bag Wattie's Rosemary and Garlic Potato Roasters
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Heat a dash of oil in a frying pan and brown the shanks on all sides. Transfer to a casserole dish. Step 2
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. Step 3
3. Cover and cook at 160°C for 1 hour 45 minutes or until shanks are tender. Step 4
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.
Step 5
Serve shanks and crispy vegetable roasters in bowls. Crockpot/Slow Cooker Instructions:
Step 1
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. Tips
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4-6 lamb shanks, trimmed of end knuckle
2
1 large onion, peeled and chopped
3
2 tsp crushed garlic
4
2 parsnips, peeled and quartered lengthways
5
3 stalk s celery, cut into slices
6
2 Tbsp Wattie's Tomato Paste
7
1 Tbsp finely grated orange zest
8
¾ cup orange juice
9
2 cups beef stock
10
2 bay leaves
11
1-2 Tbsp freshly chopped thyme
12
¼ cup Lea and Perrins Worcestershire Sauce
13
700 g bag Wattie's Rosemary and Garlic Potato Roasters
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