Pot Roasted Lamb Shanks with Bell Peppers Recipe

Name: Pot Roasted Lamb Shanks with Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each lamb shanks Get your butcher to French the shanks; 2 tablespoons olive oil; 2 each spanish onions sliced; 2 large sweet red bell peppers Cut in half then core, seeds, and white flesh removed then each half cut into 4 or 5 strips.; 2 large sweet yellow bell peppers same as for red bell peppers; 6 cloves garlic crushed; 6 medium tomatoes each cut into eight pieces with juice; 3 tablespoons basil pesto sundried tomato pesto; 300 millilitres white wine use dry white wine; 1 cup beef stock best you can buy or home made; 2 each rosemary sprigs; 4 tablespoons italian parsley chopped

Servings: persons

6 each lamb shanks Get your butcher to French the shanks
2 tablespoons olive oil
2 each spanish onions sliced
2 large sweet red bell peppers Cut in half then core, seeds, and white flesh removed then each half cut into 4 or 5 strips.
2 large sweet yellow bell peppers same as for red bell peppers
6 cloves garlic crushed
6 medium tomatoes each cut into eight pieces with juice
3 tablespoons basil pesto sundried tomato pesto
300 millilitres white wine use dry white wine
1 cup beef stock best you can buy or home made
2 each rosemary sprigs
4 tablespoons italian parsley chopped

1
Heat oven to 150 cup (300 F) On the stove top heat a heavy casserole that is large enough to hold the shanks all standing upright Brown lamb shanks in the casserole a couple at a time and set aside on a plate.
2
Reduce the heat under the casserole to medium and fry the onion, capsicum and garlic for around 5 minutes to soften Add wine, sun dried tomato pesto and stock Bury the shanks in the bell pepper mixture in the casserole Add tomatoes and rosemary Bring to boil then put in oven with lid on and cook for 1 hour in the oven.
3
Remove casserole lid and cook uncovered for a further hour or until meat is threatening to fall off the bone Season and add parsley before serving.
4
Serve on garlic mashed potatoes with crusty bread on the side.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 each lamb shanks Get your butcher to French the shanks, 2 tablespoons olive oil, 2 each spanish onions sliced, 2 large sweet red bell peppers Cut in half then core, seeds, and white flesh removed then each half cut into 4 or 5 strips., and more.

Yes, Pot Roasted Lamb Shanks with Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roasted Lamb Shanks with Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions