http://eepurl.com/2O_mH

 

Click to show filters
OK
Click to show filters
OK
Site-wide
Recipes
Articles
Search within
Browse all

Lamb shank, capsicum and lentil casserole

Lamb shank, capsicum and lentil casserole

Serves: 
4
Time to make: 
1 Hour 30 mins
Total cost: 
$15.32 / $3.83 per serve
(at time of publication)
Health information: 
Dairy-free
High fibre
High iron

Instructions

Instructions and steps: 

Step 1  Preheat oven to 200ºC. Lightly coat lamb shanks with flour. Heat the oil in a heavy- based flameproof casserole dish over medium heat. Add 2 shanks and cook, turning occasionally, for 8 minutes, or until browned on all sides. Transfer to a plate. Repeat with remaining shanks.

Step 2  Add onion to the casserole and cook, stirring often, for 4 minutes, or until soft. Add red and green capsicum and stir until well combined. Cook for 3 minutes, or until capsicum is tender. Add the chicken stock and lentils, and bring to the boil. Season with pepper. Return shanks to the casserole, cover and place in the oven for 1 hour, or until meat is very tender.

Step 3  Spoon lentil mixture among serving plates. Top with a lamb shank and sprinkle with parsley, if using, to serve.

About this Recipe

Recipe by: 
Photography: André Martin
First Published: 
June 2008

Rate this recipe

Rating: 
0
No votes yet
Full ingredient list: 
  • 4 French-trimmed lamb shanks (ask your butcher to do this)
  • 1/4 cup plain flour
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red capsicum, deseeded and diced
  • 1 large green capsicum, deseeded and diced
  • 2 1/2 cups salt-reduced chicken stock
  • 1 cup dried brown lentils, rinsed
  • freshly ground black pepper
  • 1/2 cup chopped flat-leaf parsley (optional)

Nutritional information (per serve)

Energy: 
2190kJ
Calories: 
523cal
Protein: 
55.8g
Fat: 
18.4g
- saturated: 
6.3g
Carbohydrates: 
34.2g
- sugars: 
6.5g
Dietary Fibre: 
6.2g
Sodium: 
555mg
Calcium: 
80mg
Iron: 
8.5mg

Nutrition information is given per serve
*NS: not specified