Shanks with Peppers and Onions
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 sprigs rosemary (finely chopped)
- 4 sprigs parsley (finely chopped)
- 2 sprigs thyme (finely chopped)
- 6 Tbsps olive oil
- 2 small Leg of lamb
- salt
- freshly ground peppers
- 1 pc untreated Orange peel
- 1 pc unteated Lemon peel
- 2 red peppers (diced)
- 3 cloves garlic cloves (chopped)
- 2 onions (diced)
- 1 ½ cups Meat stock
- chopped parsley (to garnish)
Preparation steps
1.
Mix the herbs with 4 tbsp olive oil, salt and pepper and spread on the meat. Leave to stand for about 2 hours.
2.
Preheat the oven to 220°C (200° fan) | 425F | gas 7. Brush a roasting dish with the rest of the olive oil.
3.
Put the legs of lamb, orange and lemon peel into the prepared dish and roast the meat for about 30 minutes, basting several times with the roasting juices.
4.
At the end of the 30 minutes add the peppers, garlic, tomatoes, and onions to the roasting dish along with the stock.
5.
Braise the meat and vegetables for 30-45 minutes. Season the vegetables and sauce to taste. Serve the lamb on the vegetables sprinkled with parsley.
