Recipe

Mexican slow-roasted lamb shanks

Serve shanks with flour tortillas, a green salad and lime wedges.

  • 8 hrs cooking
  • Serves 4
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Ingredients

Mexican slow-roasted lamb shanks
  • 2 medium tomatoes (300g), coarsely chopped
  • 1 medium red capsicum (200g), coarsely chopped
  • 1 medium yellow capsicum (200g), coarsely chopped
  • 2 tablespoon olive oil
  • 2 teaspoon sweet paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, finely chopped
  • 2 tablespoon finely chopped fresh oregano
  • 8 french-trimmed lamb shanks (2kg)

Method

Mexican slow-roasted lamb shanks
  • 1
    Combine tomato and capsicum in a 4.5-litre (18-cup) slow cooker.
  • 2
    Combine oil, spices, garlic, chilli and oregano in a large bowl; add lamb, turning to coat in marinade.
  • 3
    Cook lamb in a large heated frying pan, in batches, until browned.
  • 4
    Transfer lamb to slow cooker. Cook, covered, on low, 8 hours. Season to taste.
  • 5
    Serve lamb shanks drizzled with sauce; sprinkle with extra oregano leaves.