Filter
Top Products
17
Recipes continued
Mediterranean Lamb Shanks
6 medium lamb shanks
½ cup plain flour
¼ cup oil
4 celery stalks, chopped
3 carrots, peeled, chopped
3 cloves garlic, crushed
2 onions, chopped
2 red capsicums, sliced
2 ½ cups chicken stock
¼ cup red wine
2 x 400g can whole peeled tomatoes
3 sprigs fresh oregano
3 sprigs fresh thyme
1 tablespoon whole black peppercorns
2 tablespoons corn flour
2 tablespoons lemon juice
Salt and pepper to taste
1. Dust lamb shanks with flour, making sure
to shake off the excess.
2. Heat half the oil in a large fry pan over
high heat. Cook lamb shanks in batches
until browned; place in slow cooker.
3. In a clean fry pan heat remaining oil over
medium heat. Add celery, carrot, garlic,
onion and capsicum. Cook until softened.
Add to slow cooker.
4. Add stock, wine, tomatoes, oregano, thyme
and peppercorns to the slow cooker. Stir to
combine. Place lid on pan.
5. Cook on HIGH for 3-4 hours or LOW for
6-8 hours.
Lemon Cous Cous
2 cups cous cous
¹/
³
cup parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
1. Cook cous cous according to packet
instructions.
2. Fluff cous cous with fork. Gently stir
through remaining ingredients.
3. Serve with lamb shanks.