Korean Sticky Chicken & Rice Bowls
Serves 4. Ready in 35 min.
Slow-Braised Lamb Shanks
There's something about a lamb shank that makes dinner feel like a proper occasion. These cook slowly with tomato, rosemary and thyme until the meat is beautifully tender. No complicated nonsense, just a little patience and a very good dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 3 hr
- Total
- 3 hr 20 min
Per serving, estimated
- Calories
- 425
- Protein
- 37g
- Carbs
- 13g
- Fat
- 24g
- Fibre
- 3g
Worked out from the ingredients as listed. Not lab-tested, and brands vary, so check your own labels if you are tracking closely.
Ingredients
- 4 small lamb shanks, about 350-400 g each bone-in
- 10 ml olive oil
- 1 onion
- 3 garlic cloves
- 2 carrots
- 2 celery stalks
- 400 g chopped tomatoes
- 350 ml low-sodium stock
- 20 g tomato paste
- 2 sprigs rosemary
- 1 tsp thyme
- Optional, to serve: 150 g prepared mashed potato or 120 g cooked rice per serving (not included in the nutrition)
Method
- Heat oven to 160°C and brown shanks in oil.
- Sauté vegetables and garlic; add tomato paste.
- Add tomatoes, stock and herbs; return lamb and cover.
- Braise 2½-3 hours until tender.
- Skim fat, serve each shank with vegetables and the optional mash or rice.
