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Braised Chilli Ginger Lamb Shank with Pumpkin

For The Marinade:
2 Cloves garlic
2 Green chillies; fresh
1 ts Fresh ground coriander
2 tb Fresh chopped coriander
1/4 ts Salt and pepper
2 tb Vegetable oil
2 Lamb shanks
1 md Onion; divided into 6
2 Carrots; washed, peeled and sliced
2 tb Vegetable oil
1 Stick celery; peeled and sliced
450 g Flavoursome tomatoes; (1lb)
150 ml Water or stock; (1/4 pint)


Place all the ingredients for the marinade into a food processor and break down to a pure. Spread the pure over the lamb shanks and refrigerate overnight in a tighly sealed plastic bag.


Place the oil into a heavy based, oven friendly casserole dish and heat on the hob. Add the marinaded lamb carefully and brown. Add the onion, and brown slightly, followed by the carrots and celery. Add the tomatoes and stock.


Cover the pan and place in the oven for 1-1/2 hours at 180C/350F/gas mark 4.


Remove the cover and cook gently for a further 15 minutes.


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