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Photo of Braised lamb shanks with chilli, peppers and cavalo nero by WW

Braised lamb shanks with chilli, peppers and cavalo nero

Total Time
2 hr 30 min
15 min
2 hr 15 min
Slow-cooked, fall off the bone lamb shanks braised in a rich tomato sauce is the description of perfection.


Olive oil

1 tbs

Lamb shank meat, off the bone, raw

640 g, (Buy 4 x 200g) French trimmed

Red onion

1 medium, thinly sliced

Red capsicum

1 medium, thickly sliced


3 clove(s), thinly sliced

Dried chilli flakes

¼ tsp

Fresh thyme

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


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Steamed green beans and zucchini (sliced), plus mashed sweet potato. Suitable to freeze (without cavolo nero and parsley) for up to 3 months.