Braised Lamb Shanks With Spring Vegetables

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8 frenched lamb shanks
2 tablespoons olive oil
1 onion, thinly, sliced
2 teaspoons cumin seeds
400g can chopped tomatoes
3/4 cup vegetable stock
2 tablespoons honey
1/4 cup lemon juice
1 cup frozen or fresh broad beans (outer skins peeled)
175 g baby green beans
1 yellow capsicum
1 bunch asparagus, cut into bite size pieces
400 g pasta, cooked


Serves 4

Preparation time: 20 minutes
Cooking time: 2 hours

  1. Preheat oven to 160°C. Brush lamb shanks with half the oil. Preheat a pan until moderately hot and brown the lamb well. Transfer to a large casserole dish.
  2. Add remaining oil to pan with onion and cumin. Cook for one minute. Add tomatoes, stock, honey and juice. Bring to the boil and then spoon mixture over the lamb. Cover tightly.
  3. Cook for 2 hours or until lamb is very tender. Then cook the vegetables until just tender and place on warm plates with the lamb shanks. Spoon sauce over. Accompany with cooked pasta.

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