Pyrenees-Style Lamb Braised With Red Pepper Recipe

Name: Pyrenees-Style Lamb Braised With Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 french-trimmed lamb shanks; sea salt; pepper; 2 tablespoons finely chopped thyme; 100 ml olive oil; 2 onions, finely chopped; 4 garlic cloves, finely chopped; 5 red bell peppers, seeds removed, finely chopped; 6 large vine-ripened tomatoes, peeled, seeds removed, chopped; 3 fresh bay leaves; 2 cups white wine; 4 cups water; 1/4 cup spanish sweet paprika

Servings: persons

6 french-trimmed lamb shanks
sea salt
pepper
2 tablespoons finely chopped thyme
100 ml olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
5 red bell peppers, seeds removed, finely chopped
6 large vine-ripened tomatoes, peeled, seeds removed, chopped
3 fresh bay leaves
2 cups white wine
4 cups water
1/4 cup spanish sweet paprika

1
Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
2
Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
3
Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
4
Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
5
Preheat the oven to 180u00b0C.
6
Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
7
Cook for 2 hours, turning occasionally, or until the shanks are very tender.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 6 french-trimmed lamb shanks, sea salt, pepper, 2 tablespoons finely chopped thyme, and more.

Yes, Pyrenees-Style Lamb Braised With Red Pepper 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.

Pyrenees-Style Lamb Braised With Red Pepper

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