Mains

Mediterranean Lamb Shanks

This is the perfect dish to impress your dinner party guests!

Serves: 4.
Prep Time: 20 minutes.
Cooking Time: 2 hours.

Ingredients

• 250g packet baby red capsicums, seeded and cut into wedges
• 1 bunch small Dutch carrots, trimmed and scraped or peeled, cut into 3cm lengths
• 1 fennel bulb, fronds discarded, roughly chopped
• 1 tbsp flour
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• Salt and freshly ground black pepper
• 4 small lamb shanks
• 1-2 tbsp extra virgin olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 250ml dry white wine
• 2 x 400g cans diced tomatoes
• 100g dried apricots
• 3 tbsp fresh parsley, chopped
• Mashed potato or rice, to serve

Cooking Instructions

• Preheat oven to 180°C. Combine flour, spices, salt and pepper. Divide each shank in two at the divide, roll in flour to coat. Heat oil in large heatproof casserole dish. Fry shanks on all sides until brown, then remove from dish.
• Add onion, garlic, fennel and capsicum to dish, fry for 5 minutes. Add wine, simmer for 1 minute. Return lamb to pan with tomatoes, salt and pepper, bring to boil. Cover with lid and cook in oven for about 1 1/2 hours.
• Add carrots and apricots, cook further 30 minutes with lid off. Sprinkle with parsley.
• Serve accompanied by mash or rice.