Braised Lamb Shanks With Chilli Dumplings |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I found this in a Better Homes and Gardens magazine and I'm storing it here to make at a later date. One cup is 250ml and an Australian tablespoon is 20ml. Ingredients:
1 tablespoon olive oil |
6 frenched lamb shanks |
1 onion, chopped |
2 garlic cloves, chopped |
1 orange, juice and zest of |
2 sprigs fresh rosemary |
2 cups chicken stock |
1 cup white wine |
2 tablespoons tomato paste |
2 cups self-raising flour |
2 teaspoons dried chilies |
1/2 teaspoon salt |
1 cup buttermilk |
Directions:
1. Preheat oven to 180°C.
2. Heat oil in a large pan to medium heat, add lamb shanks 3 at a time and brown on all sides. Remove from pan and put in a larger casserole dish.
3. Add the onion and garlic to pan, cook for 1-2 minutes.
4. Add the zest, juice, rosemary, stock, wine and tomato paste, stir to combine.
5. Bring slowly to the boil, boil for 2 minutes, reduce to a simmer.
6. Pour the orange juice mixture over the lamb shanks, cover and cook in oven for 2 hours.
7. Uncover, spoon on the chilli dumpling mixture, cover and return to oven.
8. Cook for 15-20 minutes or until the dumplings are well risen.
9. To make the chilli dumplings.
10. Sift the flour into a mixing bowl, add the chilli and salt, stir to combine. Make a well in the centre, pour in the buttermilk, stir with a table knife until a soft dough forms.
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