Lamb Shanks
Heat a large saucepan with oil and brown lamb shanks on all sides. Add onions and garlic and cook until fragrant. Add the wine, paprika, bay leaves, tomatoes, chilli sauce and enough water to cover the lamb shanks. Cover and cook for ... [... more]
Australian Womens Weekly |
Spanish Style Lamb Shanks With Crushed Potatoes
Heat oil in a large heavy based saucepan with a lid. Add shanks and cook in batches until browned. Remove and set aside. Add onions and capsicum to pan. Cook until soft. Add spices and cook for 1 minute. Add wine, tomatoes, stock, honey, oregano ... [... more]
Australian Womens Weekly |
Lamb shanks braised in pinot noir, orange and olives
In a large saucepan, seal the shanks in a small amount of oil, till browned all over. Remove and set aside. Return pan to heat, and add the chopped carrot, celery and onion and saute till lightly coloured. Add in the orange zest, bay leaf, thyme, ... [... more]
Australian Womens Weekly |
Lamb Shanks with Fettucine
Season shanks with salt and pepper. Heat half of the oil in large heavy based saucepan; cook lamb, turning occasionally until browned all over. Remove from pan. Heat remaining oil in same pan. Cook carrot, celery, onion and anchovies, stirring, ... [... more]
Australian Womens Weekly |
Oven Braised Lamb Shanks
Heat oil in a large baking dish. Place over low heat. Add onion, carrot and celery. Cook stirring over low heat until soft and caramelised. Add garlic. Cook a further minute. Sprinkle over the flour and cook until the flour "bursts". Gradually . [... more]
Australian Womens Weekly |
Braised Lamb Shanks with Orange and Clove
Season the shanks and seal in a large casserole dish then set aside. Pour off any excess fat then saute the vegetables until tender and translucent. Add the tomatoes, herbs and spices and continue to cook until the liquid has evaporated. Deglaze ... [... more]
Australian Womens Weekly |
Lamb Shanks with Herbed Dumplings
Heat oil in large heavy based saucepan. Add lamb and fry, turning occasionally until browned all over. Remove from pan. Add carrot, celery and onion to the pan. Sauté gently until soft and caramelised. Then add anchovies and garlic and stir for 1 . [... more]
Australian Womens Weekly |
Guinness braised lamb shanks
Heat half of the oil in a large frying pan, brown shanks all over, in batches if necessary, transfer to a large casserole pot. In same pan, add remaining oil, and cook carrots, celery and onion until softened. Add garlic, cook further 1-2 ... [... more]
Australian Womens Weekly |
Winter Braised Lamb Shanks With Curried Pumpkin Mash And ...
Add salt and finely ground fresh black pepper to the lamb shanks. In a large sauté pan add your 2 tablespoons of extra virgin olive oil and brown the lamb shanks until very evenly browned on all sides. Set aside. Make the vegetable braising base. . [... more]
Australian Womens Weekly |
Lamb Shanks Baked in Puff Pastry
Grind coriander, salt and black peppercorns in a mortar and pestle, until coarsely ground. Rub spices over lamb shanks. Place shanks in a baking tray lined with baking paper. Drizzle with the olive oil. Cover with foil and roast for 5 hours. Cool ... [... more]
Australian Womens Weekly |
Champ
Meanwhile, heat milk with green onions. Mash potatoes with milk and onion mixture and half of the butter. Season to taste. Serve champ with lamb shanks and top with a little of the remaining butter. Ground white pepper and sea salt Boil potatoes ... [... more]
Australian Womens Weekly |
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