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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 4 servings The following items or measurements are not included below: 4 lamb shanks 1 inch fresh ginger |
||
| Calories 97 | ||
| Calories from Fat 64 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 315mg | 9% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.9g | ||
| Protein 1.5g | 2% | |
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Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 (400 g) can chopped tomatoes
- 1 (400 g) can water
- 1 white onion, diced
- 1 inch fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon white pepper
- 1 teaspoon grated lemon zest
Directions
1
Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.2
Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.3
Serve with couscous.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Sweet'n More!
On Jan 19, 2009
Very Good...after browning the shanks in a pan, i placed them in my crockpot with all the spices.
From: Jewelies
On Jan 27, 2006
Very good lamb shanks. I took Jan's lead and added a good pinch of chilli flakes. I really don't like the lamb fat/oil that comes out in cooking so once the shanks were cooked I covered them with foil and placed the sauce in a wide container and left to sit in the freezer allowing the fat to come to the surface and make it easier to skim off the top. I then reheated the sauce on the stove top allowing it to reduce and thicken. I served with your Coriander Lemon Couscous Coriander Lemon Couscous. Thanks for posting a tasty recipe that all the family enjoyed.
From: JustJanS
On Jan 25, 2006
These were wonderful shanks. I added a good pinch of chilli flakes to the dish and took the lid off and reduced the sauce in the last 15 minutes-otherwise no changes. I served them with couscous as suggested.
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