Mexican slow-roasted lamb shanks
Slow Cooking cookbook, ACP Books
Serving size: Serves 4
Cuisine type: MexicanCooking time: More than 2 hours
Course: MainFavourite flavours: Lamb
Serve shanks with flour tortillas, a green salad and lime wedges.
INGREDIENTS
2 medium tomatoes (300g), chopped coarsely
1 medium red capsicum (bell pepper) (200g), chopped coarsely
1 medium yellow capsicum (bell pepper) (200g), chopped coarsely
2 tablespoons olive oil
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cloves garlic, crushed
1 fresh long red chilli, chopped finely
2 tablespoons finely chopped fresh oregano
8 french-trimmed lamb shanks (2kg)
METHOD
Combine tomato and capsicum in 4.5-litre (18-cup) slow cooker.
Combine oil, spices, garlic, chilli and oregano in large bowl; add lamb, turn to coat in marinade. Cook lamb in heated large frying pan, in batches, until browned. Transfer to 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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