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Ingredientes
- 2 x Lamb shanks, french trimmed
- 2 x Red chillies, finely minced and seeds removed
- 15 gm Fresh coriander
- 1 x Garlic clove, crushed
- 6 x Spring onions, finely minced
- 4 Tbsp. Red wine vinegar
- 2 Tbsp. Extra virgin olive oil
- 1 x Bayleaf
- 2 sprg thyme
- 1 sprg rosemary
- 2 pt Chicken stock
- 1 x Carrot, diced
- 1 stk celery, diced Coriander leaves
- 3 x Plum tomatoes, skinned
- 2 Tbsp. Extra virgin olive oil
- 4 Tbsp. Red wine vinegar
- 4 x Spring onions
- 2 Tbsp. Fresh coriander leaves
Direcciones
- Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hrs.
- Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the warm pan, seal the meat and glaze.
- Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock.
- Cook gently for 21/2 hrs till tender. Once cooked remove from the casserole pan and pour the liquid into a clean pan, bring up to the boil and reduce. Strain and serve the reduced liquid over the lamb.
- Salsa: Seed and dice the tomatoes, pour over the extra virgin olive oil and red wine vinegar. Finely chop the spring onions and fold in. Scatter in the fresh leaves and stir. Hot gently to 37-40C and coat over the lamb shank.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 134 | 69% |
| Total Fat 15.28g | 19% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 568mg | 16% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.79g | 2% |
| Protein 4.57g | 7% |
