Pot Roasted Lamb Shanks

Can anyone refuse slow-cooked lamb shanks served on a bed of creamy mashed potatoes? Didnt think so!

The ingredient of Pot Roasted Lamb Shanks

• 1 tablespoon olive oil
• 6 frenched lamb shanks
• 2 red onions sliced
• 2 red capsicum seeds removed thickly sliced
• 2 yellow capsicum seeds removed thickly sliced
• 6 garlic cloves crushed
• 300ml white wine
• 3 tablespoons sundried tomato pesto
• 2 cups 500ml massel beef stock see notes
• 10 vine ripened tomatoes quartered
• leaves of 1 long sprig rosemary
• 2 tablespoons chopped flat leaf parsley
• creamy mashed potato to serve

The Instruction of pot roasted lamb shanks

• preheat the oven to 180u00b0c
• heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides remove and set aside
• reduce heat to medium and add onion capsicum and garlic to the casserole cook stirring for about 5 minutes until vegetables start to soften
• add wine pesto and stock then return shanks to pan add tomato and rosemary and season with salt and pepper bring to the boil cover and roast in oven for 2 1 2 hours remove lid and cook for a further hour stir in parsley reserving a little to garnish
• to serve dollop mash into 6 deep bowls sit a shank on top and spoon around some sauce and vegetables garnish with parsley

Nutritions of Pot Roasted Lamb Shanks

calories: 348 223 calories
calories: 15 grams fat
calories: 4 grams saturated fat
calories: 13 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 33 grams protein
calories: 94 milligrams cholesterol
calories: 537 97 milligrams sodium
calories: https schema org
calories: nutritioninformation