Great tasting and easy to make, just throw everything in and let it slow cook in the oven.
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish.
2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly.
3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper.
Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve.
Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
Delicious dish and so easy to make. I highly recommend this dish for anyone. The longer it cooks the easier the lamb comes off the bone. A great dish to cook for dinner parties, have it in the oven and out of the way before the guests arrive.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1012g) | ||
Recipe Makes: 4 | ||
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Calories: 1417 | ||
Calories from Fat: 792 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88g | 117 % | |
Saturated Fat 41.2g | 206 % | |
Monounsaturated Fat 36.1g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 369.6mg | 114 % | |
Sodium 927.7mg | 32 % | |
Potassium 2421.6mg | 64 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 32.9g | ||
Protein 110.7g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1417
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