- 2-4 Lamb shanks
- 2 tablespoons Rosemary finely chopped
- large onion sliced
- Zest and juice 1 Orange
- 3 Tablespoons Olive Oil
- 1/2 cup of Red Wine
- 1 cup of beef stock
- Ground Black pepper
- 2-4 cups mashed potato
- 2 teaspoons of chives
- 2 teaspoons of Parsley
- 2 cloves of garlic OR 1 tablespoon seeded mustard
Preheat oven to 180C.
Brown lamb with rosemary in a hot frying pan. Remove shanks from pan.
Saute onion and orange zest. Add red wine, beef stock, orange juice, salt & pepper to taste. Bring to simmer.
Put the onion mix and lamb shanks in a heavy lidded roasting pan. Cook in oven for one hour and fifteen minutes
Add chives and parsley to mashed potato.
Flavour with garlic OR seeded mustard.
SERVE - shanks on a bed of mash and drizzle with sauce from pan.
Brazilian Smoky Tamarind Lamb Churrasco with Carrot & Garlic Rice
Recipe sourced from ‘Entice’ magazine - produced by beefandlamb.com.au
1 Butterfly Lam Leg (approx. 1.2kg)
2 tbsp tamarind puree
3 cloves garlic, crushed
1 tsp hot smoked paprika
2 tsp ground cumin
2 tbsp honey
Juice of 1 lime, plus wedges to serve
Carrot & Garlic Rice
1 cup Basmati rice
1 carrot, diced
1 red capsicum, diced
1 clove garlic, crushed
1 tbsp olive oil
1 bunch steamed broccolini to serve
Place Lamb leg on a large plate or tray. Mix glaze ingredients in a small bowl and spread evenly over lamb.
Rinse rice and place in a saucepan with carrot, capsicum, garlic, 1 tsp of olive oil and freshly ground black pepper. Pour over 2 cups of water and stir gently. Place over medium heat and cook until rice and vegetables are tender.
Preheat BBQ to medium. Add lamb and cover, then cook for 20minutes, turning halfway. Rest on a clean plate, loosely covered with foil. Slice to serve.
Pour any meat juices over rice and serve with lamb, steamed broccolini and lime wedges.