I’m kind of glad we had these lamb shanks last Thursday night, when it was pouring with rain and cool-ish. If today’s weather is anything to go by, that just could’ve been our last stew for the year. We’ve had a lovely warm day today with temperatures in the mid 20’s (high 70’s in fahrenheit).
I based my recipe on this from the Australian Women’s Weekly web site. We tend to eat similar things, week in, week out so I try to mix it up a bit based on what I have on hand.
Mexican style lamb shanks
(based on recipe from Australian Women’s Weekly)
1 can diced tomatoes
1/2 medium red capsicum (bell pepper) (200g), chopped coarsely
1/2 medium yellow or green capsicum (bell pepper) (200g), chopped coarsely
2 tablespoons olive oil
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cloves garlic, crushed
1 fresh long red chilli, chopped finely or 1/2 tsp ground chilli powder (optional)
2 tablespoons finely chopped fresh oregano or 1 tsp dried oregano
2 lamb shanks
1/2 medium yellow or green capsicum (bell pepper) (200g), chopped coarsely
2 tablespoons olive oil
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cloves garlic, crushed
1 fresh long red chilli, chopped finely or 1/2 tsp ground chilli powder (optional)
2 tablespoons finely chopped fresh oregano or 1 tsp dried oregano
2 lamb shanks
- Combine tomato and capsicum in 4.5-litre (18-cup) slow cooker.
- Combine oil, spices, garlic, chilli and oregano in large bowl; add lamb, turn to coat in marinade. Cook lamb in heated large frying pan, until browned. Transfer to cooker. Cook, covered, on low, 8 hours. Season to taste.
- Serve lamb shanks drizzled with sauce; sprinkle with extra oregano leaves.
I served with mashed potato.
Serves 2.
