Braised Lamb Shanks With Chilli Dumplings Recipes

BRAISED LAMB SHANKS WITH CHILLI DUMPLINGS

Steps:

• Preheat oven to 180°C.
• Heat oil in a large pan to medium heat, add lamb shanks 3 at a time and brown on all sides. Remove from pan and put in a larger casserole dish.
• Add the onion and garlic to pan, cook for 1-2 minutes.
• Add the zest, juice, rosemary, stock, wine and tomato paste, stir to combine.
• Bring slowly to the boil, boil for 2 minutes, reduce to a simmer.
• Pour the orange juice mixture over the lamb shanks, cover and cook in oven for 2 hours.
• Uncover, spoon on the chilli dumpling mixture, cover and return to oven.
• Cook for 15-20 minutes or until the dumplings are well risen.
• To make the chilli dumplings.
• Sift the flour into a mixing bowl, add the chilli and salt, stir to combine. Make a well in the centre, pour in the buttermilk, stir with a table knife until a soft dough forms.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.