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Lamb shank

20m prep 2h 15m cook 4 servings

Ingredients

  • 2 tbsp plain flour
  • 6 (1.8kg) trimmed lamb shanks
  • 2 tbsp olive oil
  • 1 brown onion, roughly chopped
  • 1 garlic clove, crushed
  • 2 medium carrots, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/4 cup tomato paste
  • 1/2 cup red wine
  • 400g can crushed tomatoes
  • 2 cups Massel beef stock
  • 1 large zucchini, roughly chopped
  • Soft polenta or mash, to serve
  • Salt, to season

Directions

1. Place flour and shanks in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat.

 

2. Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

 

3. Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato and stock. Stir to combine.

 

4. Add shanks. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes.

 

5. Remove lid. Add zucchini. Simmer for 30 minutes or until meat is tender and falling off the bone. Season with salt and pepper.

6. Serve lamb shank casserole with soft polenta or mash.

 

 

NUTRITION PER SERVING

% Daily Value#
Energy 3784 kj (904cal) 43%
Protein 69.7g 139%
Total Fat 55.5g 79%
Saturated 21.0g 88%
Cholesterol 0.2g -
Carbohydrate Total 24.8g 8%
Sugars 10.9g 12%
Dietary Fiber 5.1g 17%
Sodium 877.6mg 38%
Calcium 115.2mg 14%
Magnesium 143.7mg 45%
Potassium 2.0g -
Iron 8.9mg 74%
Zinc 12.9mg 108%
Phosphorus 752.3mg 75%
Vitamin A 1600μg 213%
Vitamin C 31.2mg 78%
Thiamin B1 1mg 91%
Riboflavin B2 1.1mg 65%
Niacin B3 24.9mg 249%
Vitamin B6 1mg 63%
Folic Acid B9 131.4 66%
Vitamin B12 8.5μg 425%
Vitamin E 4.4mg 44%
Vitamin K 25.8μg 32%