Braised Lamb Shanks
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Description
A hearty meal packed with winter veggies and slow cooked to perfection. Just what the family need to ward off winter.
Recipe received from www.whatsfordinner.co.za
Ingredients
At a glance
Serves
4-6 people
- 2 tablespoons (30 ml) olive oil
- 4 turnips, quartered or 500 g baby turnips
- 2 large red onions, cut into wedges
- 1 packet KNORR Fresh Ideas Chicken Honey & Mustard Cook In Sauce
- ¾ cup (185 ml) white wine
- 1 x 400g tin butter beans (optional), drained
- 6 small to medium lamb shanks
- 5 large carrots, peeled and thickly chopped
- 3 garlic cloves, crushed
- 2 cups (500 ml) chicken stock (using KNORR Chicken stock Cubes)
- 3 sprigs Robertsons fresh rosemary
- 2 tablespoons (30 ml)Robertsons chopped fresh parsley
Methods/steps
- Preheat oven to 180°C
- In a large pot heat olive oil and brown the lamb shanks until evenly golden
- Add the turnips, carrots, onions and garlic
- Cook, stirring occasionally, for 5 minutes
- Add the KNORR Fresh Ideas Chicken Honey & Mustard Cook In Sauce, stock, wine and rosemary
- Bring to the boil
- Transfer the vegetables to an ovenproof dish
- Arrange shanks over the vegetables and cover with foil
- Bake, stirring occasionally, for 2 hours or until the lamb is cooked and tender (Thicken the sauce with cornflour if necessary)
- Add beans, parsley and stir until well combined
- Serve with green beans and mashed butternut
Additional Tips
Preparation Time: 10 mins ;
Cooking Time: 30 mins
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