Fennel & Tomato Lamb Shanks for Kids
photo by I'mPat
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons plain flour
- salt & fresh ground pepper
- 4 lamb shanks, trimmed
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 large onion, roughly chopped
- 2 fennel bulbs, trimmed and roughly chopped
- 2 (400 g) cans diced tomatoes
- 1 cup beef stock
- mashed potatoes, to serve
- lemon wedge, to serve
directions
- Place seasoned flour into a plastic bag, add lamb shanks and toss to coat.
- Shake off excess flour. Heat oil in a large oven-top casserole or deep frying pan over medium-high heat until hot.
- Add lamb shanks and cook, turning often, until well browned. Remove to a plate.
- Add remaining oil, garlic and onion to pan and cook, stirring often for 3 minutes or until onion is soft.
- Add fennel and cook, stirring often, for 2 minutes.
- Return lamb shanks to pan, add tomatoes and stock and season with salt and pepper to taste. Stir to combine, cover and simmer,.
- stirring and turning lamb shanks occasionally, over medium-low heat for 1 hour.
- Remove cover and cook for 10 minutes to reduce cooking liquid slightly.
- Serve lamb shanks with mashed potatoes and lemon wedges.
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Reviews
-
A very enjoyable lamb shank recipe with lovely flavour. I used 3 lamb shanks which weighed between 450 and 500 grams each, 1 can of tomatoes plus 4 large vine ripened tomatoes, 1 large bulb of fennel, 1 large onion and served with recipe #93827. Still had a fair amount of the sauce left over which I think would be nice heated up and served over rice. Thank you djmastermum, made for ZAAR Cookbook Tag.
RECIPE SUBMITTED BY
djmastermum
Australia
I am NOT married anymore with 3 kids. About to have my 4th child with my new partner! With the internet I feel as though I have a never ending cook bookCooking is one thing that I can do, although it isn't easy as a suffer of MSJoining in the swaps has become a hobby of mine that i love. There are so many great recipes here is Zaar, including MINE ;-)