One Pot Lamb Shank Meat n Vegetables
- Replies 3
I love one pot meals and my family love this one.
I have discovered Lamb Shanks without the bone. Looks more expensive but it isn't you are not paying for the bone. One small packet has 4 pieces in it at around $10 a packet
The meat comes out so soft and tender.
Seven 4 to 6
Ingredients
2 x packets of lamb shank meat left whole
2 x Spanish onions cut into quarters
4 garlic cloves chopped
6 medium potatoes- cut into wedges
4 carrots cut into large pieces
1 large red capsicum- cut into large pieces
1/2 cup olive oil
Juice of 4 lemons
3 tablespoons dried oregano
1 cup of water
Salt n pepper to taste
Method
1. In a large bowl combine shank meat and vegetables. In a separate bowl combine olive oil, lemon juice, garlic, oregano, water and salt and pepper. Whisk until well combined and pour over shanks and vegetables. Cover with plastic and refrigerate for 2 hours.
2. Preheat oven 190°C or 170 °C fan-forced .
3. Line a large baking dish with 4 layers of baking paper, allowing the paper to over hang the sides.
4. Place the shanks and vegetables in the baking dish along with all the juices. Using another two pieces of baking paper place it on top and scrunch up sides . Then cover the top and seal with foil .
5. Bake for 2 hours , or until potatoes are soft and meat is cooked. Serve as is or remove baking paper and foil from top and bake for a further 15 minibuses
Serve on a plate and pour some of the juice on top.
My family go back and finishes off the juices it's that good
I have discovered Lamb Shanks without the bone. Looks more expensive but it isn't you are not paying for the bone. One small packet has 4 pieces in it at around $10 a packet
The meat comes out so soft and tender.
Seven 4 to 6
Ingredients
2 x packets of lamb shank meat left whole
2 x Spanish onions cut into quarters
4 garlic cloves chopped
6 medium potatoes- cut into wedges
4 carrots cut into large pieces
1 large red capsicum- cut into large pieces
1/2 cup olive oil
Juice of 4 lemons
3 tablespoons dried oregano
1 cup of water
Salt n pepper to taste
Method
1. In a large bowl combine shank meat and vegetables. In a separate bowl combine olive oil, lemon juice, garlic, oregano, water and salt and pepper. Whisk until well combined and pour over shanks and vegetables. Cover with plastic and refrigerate for 2 hours.
2. Preheat oven 190°C or 170 °C fan-forced .
3. Line a large baking dish with 4 layers of baking paper, allowing the paper to over hang the sides.
4. Place the shanks and vegetables in the baking dish along with all the juices. Using another two pieces of baking paper place it on top and scrunch up sides . Then cover the top and seal with foil .
5. Bake for 2 hours , or until potatoes are soft and meat is cooked. Serve as is or remove baking paper and foil from top and bake for a further 15 minibuses
Serve on a plate and pour some of the juice on top.
My family go back and finishes off the juices it's that good
.png){kind=icon}
