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Name: Spicy Lamb Shanks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 1 ts Dried mint; 2 400g tins tomatoes, chopped; 1 575g pk lamb shanks; 1 tb Fennel seeds; 1 stick Cinnamon broken in; 1 Red chilli finely sliced; 300 ml Water (1/2 pint); 50 g green olives Unpitted; 3 Whole star anise; 1 Lemon cut into 5mm dice; 1 tb Coriander seeds; 1 tb Cumin seeds; 3 sm Red onions peeled and quartered; 1 tb Soy sauce; 3 Carrots peeled and cut into 1cm dice; 2 Parsnips peeled and cut into 1cm dice; 2 tb Tamarind paste (optional); 2 tb Fish sauce (optional)

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INGREDIENTS

1 ts Dried mint
2 400g tins tomatoes, chopped
1 575g pk lamb shanks
1 tb Fennel seeds
1 stick Cinnamon ; broken in
1 Red chilli ; finely sliced
300 ml Water ; (1/2 pint)
50 g green olives ; Unpitted
3 Whole star anise
1 Lemon ; cut into 5mm dice
1 tb Coriander seeds
1 tb Cumin seeds
3 sm Red onions ; peeled and quartered
1 tb Soy sauce
3 Carrots ; peeled and cut into 1cm dice
2 Parsnips ; peeled and cut into 1cm dice
2 tb Tamarind paste ; (optional)
2 tb Fish sauce ; (optional)

Servings

INSTRUCTIONS

Preheat the oven to 170 C, 325 F, Gas mark 3. In a deep sided flameproof large casserole dish seal the lamb shanks until browned on all sides. In the meantime place the coriander, cumin, fennel, star anise and cinnamon on a baking tray and roast for 2 minutes, or until deep brown but not burnt. Remove and grind to a fine powder. Add the vegetables to the casserole dish, along with the chilli and lemon, saute for approximately 5 minutes. Then add the tomatoes, roasted spices, water, dried mint, olives, tamarind paste, fish and soy sauce. Bring to the boil then cover and transfer to the oven and cook for 1 1/2 hours. Serve immediately with either cous-cous or chunks of crusty bread. NOTES : A spicy lamb dish ideal served with cous-cous or crusty bread

NOTES

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Spicy Lamb Shanks

1 ts Dried mint
2 400g tins tomatoes, chopped
1 575g pk lamb shanks
1 tb Fennel seeds
1 stick Cinnamon broken in
1 Red chilli finely sliced
300 ml Water (1/2 pint)
50 g green olives Unpitted
3 Whole star anise
1 Lemon cut into 5mm dice
1 tb Coriander seeds
1 tb Cumin seeds
3 sm Red onions peeled and quartered
1 tb Soy sauce
3 Carrots peeled and cut into 1cm dice
2 Parsnips peeled and cut into 1cm dice
2 tb Tamarind paste (optional)
2 tb Fish sauce (optional)

Preheat the oven to 170 C, 325 F, Gas mark 3.    In a deep sided flameproof large casserole dish seal the lamb shanks until  browned on all sides.    In the meantime place the coriander, cumin, fennel, star anise and cinnamon  on a baking tray and roast for 2 minutes, or until deep brown but not  burnt. Remove and grind to a fine powder.    Add the vegetables to the casserole dish, along with the chilli and lemon,  saute for approximately 5 minutes.    Then add the tomatoes, roasted spices, water, dried mint, olives, tamarind  paste, fish and soy sauce. Bring to the boil then cover and transfer to the  oven and cook for 1 1/2 hours.    Serve immediately with either cous-cous or chunks of crusty bread.        NOTES : A spicy lamb dish ideal served with cous-cous or crusty bread

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Nutrition

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Serving Size: 1 Serving (1130g)
Recipe Makes: 3

Calories: 753
Calories from Fat: 300 (40%)

Amt Per Serving		% DV

	Total Fat 33.4g	45 %
	Saturated Fat 14.4g	72 %
	Monounsaturated Fat 14.2g
	Polyunsanturated Fat 1.9g
Cholesterol 126.5mg		39 %
Sodium 1415mg		49 %
Potassium 2393.8mg		63 %
Total Carbohydrate 77.2g		23 %
	Dietary Fiber 18.5g	74 %
	Sugars, other 58.6g
Protein 44.5g		64 %
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: 753

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