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Name: Chilli And Coriander Lamb Shank with Tomato And Spring On
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Lamb shanks french trimmed

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INGREDIENTS

2 Lamb shanks ; french trimmed

Servings

INSTRUCTIONS

MMMMM--------------------------MARINADE------------------------------- 2 Red chillies; finely chopped -and ; seeds removed 15 g Fresh coriander 1 Garlic clove; crushed 6 Spring onions; finely -chopped 4 tb Red wine vinegar 2 tb Olive oil 1 Bayleaf 2 Sprigs thyme 1 Sprig rosemary 2 pt Chicken stock 1 Carrot; diced 1 Stick celery; diced Coriander leavesMMMMM----------------TOMATO AND SPRING ONION SALS--------------------- 3 Plum tomatoes; skinned 2 tb Olive oil 4 tb Red wine vinegar 4 Spring onions 2 tb Fresh coriander leaves Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hours. Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the hot pan, seal the meat and glaze. Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock. Cook gently for 21/2 hours until tender. Once cooked remove from the casserole pan and pour the liquid into a clean pan, bring up to the boil and reduce. Strain and serve the reduced liquid over the lamb. Salsa: Seed and dice the tomatoes, pour over the olive oil and red wine vinegar. Finely chop the spring onions and mix in. Scatter in the fresh leaves and stir. Warm gently to 37-40C and coat over the lamb shank. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chilli And Coriander Lamb Shank with Tomato And Spring On

2 Lamb shanks french trimmed

MMMMM--------------------------MARINADE-------------------------------      2    Red chillies; finely chopped           -and           ; seeds removed     15 g  Fresh coriander      1    Garlic clove; crushed      6    Spring onions; finely           -chopped      4 tb Red wine vinegar      2 tb Olive oil      1    Bayleaf      2    Sprigs thyme      1    Sprig rosemary      2 pt Chicken stock      1    Carrot; diced      1    Stick celery; diced           Coriander leavesMMMMM----------------TOMATO AND SPRING ONION SALS---------------------      3    Plum tomatoes; skinned      2 tb Olive oil      4 tb Red wine vinegar      4    Spring onions      2 tb Fresh coriander leaves   Mix all the ingredients together and place in the lamb and leave to  marinate for 1-2 hours.    Heat a heavy based pan. Drain and remove the marinade from the lamb  shank, carefully place into the hot pan, seal the meat and glaze.  Place into an earthenware casserole and pour in the marinade and 2  pints of chicken stock.    Cook gently for 21/2 hours until tender. Once cooked remove from the  casserole pan and pour the liquid into a clean pan, bring up to the  boil and reduce. Strain and serve the reduced liquid over the lamb.    Salsa: Seed and dice the tomatoes, pour over the olive oil and red  wine vinegar. Finely chop the spring onions and mix in. Scatter in  the fresh leaves and stir. Warm gently to 37-40C and coat over the  lamb shank.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 4

Calories: 541
Calories from Fat: 415 (77%)

Amt Per Serving		% DV

	Total Fat 46.1g	62 %
	Saturated Fat 23.1g	116 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 1.5g
Cholesterol 417.5mg		128 %
Sodium 115.6mg		4 %
Potassium 564.5mg		15 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 29.3g		42 %
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.

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Calories per serving: 541

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