Braised lamb shanks with chilli, peppers and cavalo nero
Lean lamb shank
640 g, (Buy 4 x 200g) French trimmed
1 medium, thinly sliced
1 medium, thickly sliced
3 clove(s), thinly sliced
Dried chilli flakes
2 tsp, leaves
Canned diced tomatoes
400 g, (1x400g can)
Salt reduced chicken stock
1 cup(s), (250ml)
2 cup(s), (1 small bunch) cavalo nero variety
Fresh flat-leaf parsley
2 tbs, chopped
- Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook shanks, turning, for 3–5 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same dish over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add capsicum and cook, stirring, for 2 minutes or until softened. Add garlic, chilli flakes and thyme and cook, stirring, for 1 minute or until fragrant.
- Return shanks to dish with tomatoes and stock and bring to the boil. Bake, covered, for 2 hours or until lamb is very tender and falling off the bone. Remove shanks from dish and set aside. Add cavalo nero to dish and stir until just wilted. Return shanks to dish and serve sprinkled with parsley.