Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
Preheat the oven to 180°C.
Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
Cook for 2 hours, turning occasionally, or until the shanks are very tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	296.75 Kcal (1242 kJ)
Calories from fat	156.66 Kcal
		% Daily Value*
Total Fat	17.41g	27%
Cholesterol	13.32mg	4%
Sodium	55.3mg	2%
Potassium	230.98mg	5%
Total Carbs	11.76g	4%
Sugars	5.97g	24%
Dietary Fiber	2.4g	10%
Protein	3.34g	7%
Vitamin C	103.2mg	172%
Vitamin A	2.5mg	82%
Iron	42.1mg	234%
Calcium	43.7mg	4%

Amount Per 100 g
Calories	69.85 Kcal (292 kJ)
Calories from fat	36.88 Kcal
		% Daily Value*
Total Fat	4.1g	27%
Cholesterol	3.14mg	4%
Sodium	13.02mg	2%
Potassium	54.37mg	5%
Total Carbs	2.77g	4%
Sugars	1.41g	24%
Dietary Fiber	0.57g	10%
Protein	0.79g	7%
Vitamin C	24.3mg	172%
Vitamin A	0.6mg	82%
Iron	9.9mg	234%
Calcium	10.3mg	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.

Tastes

salty
savory
bitter
sweet

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