Recipe for Chilli and Coriander Lamb Shank with Tomato and Spring on 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
2 x Lamb shanks, french trimmed
----------------- MARINADE ----------------
2 x Red chillies, finely chopped and seeds removed
15 gm Fresh coriander
1 x Garlic clove, crushed
6 x Spring onions, finely chopped
4 tbl Red wine vinegar
2 tbl Olive oil
1 x Bayleaf
2 sprg thyme
1 sprg rosemary
2 pt Chicken stock
1 x Carrot, diced
1 stk celery, diced
Coriander leaves
----------------- TOMATO AND SPRING ONION SALS ----------------
3 x Plum tomatoes, skinned
2 tbl Olive oil
4 tbl Red wine vinegar
4 x Spring onions
Instructions:
Instructions: Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hours.

Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the hot pan, seal the meat and glaze.

Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock.

Cook gently for 21/2 hours until 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.

Salsa: Seed and dice the tomatoes, pour over the olive oil and red wine vinegar. Finely chop the spring onions and mix in. Scatter in the fresh leaves and stir. Warm gently to 37-40C and coat over the lamb shank.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Chilled Zucchini-Basil Soup   ::   Chilli and Fennel Salsa   ...