| Prep Time | 15 mins |
| Total Time | 4.5 hrs |
| Serves | 4 people |
Ingredients
2kg lamb shanks
2 tbsp olive oil
300g eschallots, peeled and left whole
3 cloves garlic, roughly chopped
1½ tsp ground ginger
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground cloves
1 litre chicken stock
400g canned tomatoes chopped
2 tbsp tomato paste 3 tbsp Chia seeds
250g whole baby carrots
350g silver beet stalks, chopped
1 large cinnamon stick
Pinch of sea salt
2 tbsp olive oil
300g eschallots, peeled and left whole
3 cloves garlic, roughly chopped
1½ tsp ground ginger
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground cloves
1 litre chicken stock
400g canned tomatoes chopped
2 tbsp tomato paste 3 tbsp Chia seeds
250g whole baby carrots
350g silver beet stalks, chopped
1 large cinnamon stick
Pinch of sea salt
Method
Preheat the oven to 160C. Trim off any excess fat from the lamb shanks and set aside. Heat the olive oil in a large heavy based ovenproof casserole dish on top of the stove, and sauté the eschallots and garlic for 2–3 minutes. Add the ground spices and continue to cook on a low heat for a further 2 minutes. Brown the lamb shanks until they are browned on all sides.
Arrange the shanks back in the pan with the remaining ingredients and lay a piece of baking paper over the surface of the casserole before covering the pan with its lid. Place in the oven to cook slowly for about 4½ hours or until the meat falls off the bone. For a delicious accompaniment serve with cauliflower, amaranth and Chia mash.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 2903 |
| 694 |
| 21 |
| 6 |
| 1 |
| 7 |
| 0 g |
| 3 |
| 180% |
| 27% |
| 2085 |
| 1274 |
| 70 |
| 17 |
| 28 |
| 55 |
| 88% |
| 22% |
