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.
INGREDIENTS
Nutrition- 1teaspoon smoked paprika
- 1⁄2teaspoon flaked sea salt
- 2teaspoons olive oil
- 2(300 g) lamb shanks
- 2
- 1
- 1⁄2teaspoon dried chili pepper flakes
- 1
- 4sprigs thyme
- 40ml red wine
- 2teaspoons brown sugar
-
DIRECTIONS
- Preheat oven to 180C (350F).
- Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture.
- 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).
- Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
- Top each square with a shank.
- Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares.
- Bring the ends of the paper together and secure with kitchen string to enclose.
- Place the parcels on a large baking tray and roast for 2 hours or until tender.
- Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.