Jun 21 2010

Tomato and Pesto Slow Cooked Lamb Shanks

Tomato and Pesto Slow Cooked lamb shanks YUM.

Can anyone refuse this week’s cracker of a meal at our place?

Well the winters cold is nipping at our ears, snow is falling on the near by hills and Slow-cooked lamb shanks served on a bed of creamy mashed potatoes is all I can think of.

Here’s one of my new favourites, us in Sun-dried tomatoes and Pesto along with capsicums and Spanish onion. Well strap in as I go and give the new cast iron cooker a tryout….


Diabetic, Egg free, Heart friendly, Low Carb, Low GI, Nut free, Gluten Free

Easy to cook

Prep time: 30 Minutes

Cook time: 3 ½ Hours

Ingredients (serves 6)

  • 3-4 tbs  first pressing Extra Virgin olive oil
  • 6 Frenched lamb shanks
  • 2 red onions, sliced
  • 2 red capsicum, seeds removed, thickly sliced
  • 2 yellow capsicum, seeds removed, thickly sliced
  • 6 garlic cloves, crushed
  • 300ml white wine (preserved the rest to have with dinner)
  • 3 tbs sun-dried tomato pesto
  • 2 cups (500ml) lamb or beef stock ( I prefer Beef Consumme’)
  • 10 vine-ripened tomatoes, quartered
  • Leaves of 1 long sprig rosemary
  • 2 tbs chopped flat-leaf parsley
  • Creamy mashed potato, to serve


  1. Preheat the oven to 180°C. (fan forced or conventional)
  2. Heat the oil in a cast iron cooker (pot) over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside. (be careful as the hot oil really burns)
  3. Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften (the onions will become translucent).
  4. Add wine, pesto and stock, and then return shanks to pan.
  5. Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours.
  6. Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
  7. To serve, dollop mash on good size plates, sit a shank on top and spoon around some sauce and vegetables.
  8. Garnish with parsley (optional).

Note: I make a special potato bake which I use as the base for the meal and place fresh beans on the side drizzled with a good olive oil and sea salt

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