Smoky Paprika Lamb Shank Parcels

This recipe is from the Donna Hay magazine issue 57. It is delicious, with a beautiful flavour and a bit of heat from the chilli.

• Ready In: 2 hrs 30 mins
• Serves: 2

Ingredients

• 1  teaspoon  smoked paprika
• 1⁄2 teaspoon flaked sea salt
• 2  teaspoons olive oil
• 2 (300 g)  lamb shanks
• 2  truss tomatoes, sliced
• 1  red onion, sliced
• 1⁄2 teaspoon  dried chili pepper flakes
• 1  garlic clove, sliced
• 4  bay leaves
• 4  sprigs thyme
• 40  ml red wine
• 2  teaspoons brown sugar
•  purple basil leaves and finely grated lemon rind, to serve

Directions

1. Preheat oven to 180C (350F).
2. Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture.
3. Cut 4 x 30cm (12in) squares of non-stick baking paper and layer 2 sheets to make 2 squares. (We had to cut an extra larger piece to enclose the shank).
4. Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
5. Top each square with a shank.
6. Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares.
7. Bring the ends of the paper together and secure with kitchen string to enclose.
8. Place the parcels on a large baking tray and roast for 2 hours or until tender.
9. Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.