Braised Chilli Ginger Lamb Shank with Pumpkin

3 reviews, 4 star(s). 50% would make again

Ready in 1h

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2 tb Vegetable oil
2 Lamb shanks
; sliced
1 ts coriander; Fresh ground
2 tb coriander; Fresh chopped
2 Carrots; washed, peeled and sliced
1 Stick celery; peeled and sliced
1/4 ts Salt and pepper
2 Garlic
450 g Flavoursome tomatoes; (1lb)
2 tb Vegetable oil
1 md Onion; divided into 6
2 Green chillies; fresh
150 ml Water; (1/4 pint), or stock

Original recipe makes 2



Place all the ingredients for the marinade into a food processor and break down to a pur?e. Spread the pur?e over the lamb shanks and refrigerate overnight in a tighly sealed plastic bag. Place the oil into a heavy based, oven friendly casserole dish and heat on the hob. Add the marinaded lamb carefully and brown. Add the onion, and brown slightly, followed by the carrots and celery. Add the tomatoes and stock. Cover the pan and place in the oven for 1-1/2 hours at 180?C/350F/gas mark 4. Remove the cover and cook gently for a further 15 minutes. Per serving: 301 Calories (kcal); 28g Total Fat; (79% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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Also problem with no ginger or pumpkin! Will do roasted root veg with it and add ginger to marinade
Ginnyjoned 3y ago

Am I missing the Ginger and pumpkin in recipe?
Fishjun 5y ago

My kind of food, praised highly by guests (when they recovered their breath - I doubled the chile!)
brianjwood 7y ago

Excellent flavours. Going to be a regular in winter especially!
little_fieldmouse 8y ago

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