Chilli And Coriander Lamb Shank With Tomato And Spring On Recipe

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Servings: 4


Cost per serving $2.16 view details


  1. Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hrs.
  2. Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the warm pan, seal the meat and glaze.
  3. Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock.
  4. Cook gently for 21/2 hrs till tender. Once cooked remove from the casserole pan and pour the liquid into a clean pan, bring up to the boil and reduce. Strain and serve the reduced liquid over the lamb.
  5. Salsa: Seed and dice the tomatoes, pour over the extra virgin olive oil and red wine vinegar. Finely chop the spring onions and fold in. Scatter in the fresh leaves and stir. Hot gently to 37-40C and coat over the lamb shank.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 389g
Recipe makes 4 servings
Calories 194  
Calories from Fat 134 69%
Total Fat 15.28g 19%
Saturated Fat 2.13g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 404mg 17%
Potassium 568mg 16%
Total Carbs 11.94g 3%
Dietary Fiber 6.4g 21%
Sugars 2.79g 2%
Protein 4.57g 7%
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