Directions:
- Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate.
- Add the onion and garlic, and cook gently for about 5 minutes or until soft.
- Add the spices and cook, stirring, for about 30 seconds.
- Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
- Reduce the heat to a medium-low simmer and cook for one hour covered.
- Uncover and cook a further 30 minutes or until the lamb is tender.
- Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
- Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).
- Sprinkle with fresh coriander leaves and serve with yogurt on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.56 Kcal (626 kJ) | ||
| Calories from fat | 82.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 14% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 261.88mg | 11% | |
| Potassium | 285.97mg | 6% | |
| Total Carbs | 11.8g | 4% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.26 Kcal (286 kJ) | ||
| Calories from fat | 37.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 14% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 2% | |
| Sodium | 119.52mg | 11% | |
| Potassium | 130.52mg | 6% | |
| Total Carbs | 5.39g | 4% | |
| Sugars | 2.19g | 19% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 2.8g | 12% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.6mg | 8% | |
| Calcium | 17.3mg | 4% | |
* 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.
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