Name: Mexican slow-roasted lamb shanks
Cook time: 480 min
Total time: 480 min
Yield: 4
Ingredients: 2 medium tomatoes (300g), coarsely chopped; 1 medium red capsicum (200g), coarsely chopped; 1 medium yellow capsicum (200g), coarsely chopped; 2 tablespoon olive oil; 2 teaspoon sweet paprika; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 2 clove garlic, crushed; 1 fresh long red chilli, finely chopped; 2 tablespoon finely chopped fresh oregano; 8 french-trimmed lamb shanks (2kg)

Mexican slow-roasted lamb shanks

For a really rich flavour, marinate the lamb shanks overnight. Serve shanks with flour tortillas, a green salad and lime wedges.

Ingredients

2 medium tomatoes (300g), coarsely chopped

1 medium red capsicum (200g), coarsely chopped

1 medium yellow capsicum (200g), coarsely chopped

2 tablespoon olive oil

2 teaspoon sweet paprika

2 teaspoon ground cumin

1 teaspoon ground coriander

2 clove garlic, crushed

1 fresh long red chilli, finely chopped

2 tablespoon finely chopped fresh oregano

8 french-trimmed lamb shanks (2kg)

Method

Combine tomato and capsicum in a 4.5-litre (18-cup) slow cooker.

Combine oil, spices, garlic, chilli and oregano in a large bowl; add lamb, turning to coat in marinade.

Cook lamb in a large heated frying pan, in batches, until browned.

Transfer lamb to slow cooker. Cook, covered, on low, 8 hours. Season to taste.

Serve lamb shanks drizzled with sauce; sprinkle with extra oregano leaves.

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Ingredients

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