Try an interesting twist on lamb shanks by adding these Spanish flavours.
Cooking Time
Preparation Time :20 Min
Cook Time : 3 Min
Total Time : 23 Min
Ingredients
Serves :
2 tablespoons olive oil
8 (2.2kg) French-trimmed lamb shanks (see note)
2 brown onions, cut into wedges
3 garlic cloves, roughly chopped
1 tablespoon smoked paprika
1 tablespoon ground cumin
3/4 cup dry sherry or dry red wine
2 x 410g cans crushed tomatoes
1 1/2 cups Campbell's Real Stock Chicken
3 dried bay leaves
3 thick strips orange rind, white pith removed
1 cup pitted green olives mashed potatoes, to serve
Directions
Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
Reduce heat to low. Add onions to the pan. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add garlic and cook for 1 minute. Add paprika and cumin. Cook for 1 minute. Pour in sherry or wine. Simmer for 5 minutes.
Return lamb to the pan. Add tomatoes, stock, bay leaves and orange rind. Bring to the boil. Remove from heat. Cover with a tight-fitting lid. Bake for 2 1/2 hours.
Stir in olives. Bake, uncovered, for a further 30 minutes or until liquid thickens and meat is tender and falling from the bone. Remove and discard bay leaves. Serve with mashed potatoes.