Italian Style Lamb Shanks Recipe

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Italian Style Lamb Shanks
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Ingredients
15
Count
Nutrition
221
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. First, you need to roast the capsicums (bell peppers).
  2. Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
  3. Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
  4. Coat well with olive oil and place into a roasting tin, skin side up.
  5. Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble.
  6. Remove and place capsicum pieces into a plastic bag.
  7. Seal bag and set aside until capsicums are cool.
  8. When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
  9. *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
  10. TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
  11. In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
  12. Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
  13. Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
  14. Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
  15. Remove lamb shanks from the pan and set aside.
  16. Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
  17. Cook for 3-5 minutes, or until fragrant.
  18. Now pour the contents of the jug into the pan and stir to mix well.
  19. Add lamb shanks to the pan, turning to coat well with the sauce.
  20. Increase heat and bring liquid to the boil.
  21. When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
  22. *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
  23. Cook shanks, covered, in the oven for 2 hours at 180C (350F).
  24. After 2 hours, add the capsicums.
  25. Cover and cook for a further 30 minutes.
  26. Skim any excess fat from the top of the sauce before serving.
  27. Before serving, add freshly ground black pepper and salt to taste.
  28. Serve with steamed rice, cous cous, or mashed potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.39 Kcal (927 kJ)
Calories from fat 126.77 Kcal
% Daily Value*
Total Fat 14.09g 22%
Sodium 35.24mg 1%
Potassium 297.98mg 6%
Total Carbs 12.47g 4%
Sugars 4.46g 18%
Dietary Fiber 2.02g 8%
Protein 1.58g 3%
Vitamin C 8.7mg 14%
Iron 0.7mg 4%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 101.2 Kcal (424 kJ)
Calories from fat 57.94 Kcal
% Daily Value*
Total Fat 6.44g 22%
Sodium 16.11mg 1%
Potassium 136.2mg 6%
Total Carbs 5.7g 4%
Sugars 2.04g 18%
Dietary Fiber 0.92g 8%
Protein 0.72g 3%
Vitamin C 4mg 14%
Iron 0.3mg 4%
Calcium 21.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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