Serves: 4
Prep: 10 minutes Cook: 2 hours 40 minutesA popular meat to serve at Easter time is lamb and it is great to be prepared before this busy celebratory time. Here is a delicious recipe for lamb shanks cooked with low FODMAP veggies. It’s filling, easy to prepare ahead of time and a real crowd pleaser.
| ingredients |
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4 trimmed lambs shanks |
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Olive oil spray |
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Beef stock or Massel's Monash FODMAP certified beef stock. (Some extra might be required so the lamb shanks are almost covered prior to braising). |
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1 cup dry red wine |
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4 5 tbsp tomato paste |
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3½ 4½ tbsp olive oil and garlic-infused oil |
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3 large carrots, top, tailed, scrubbed, coarsely diced |
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3 medium parsnips, top, tailed, peeled, coarsely diced |
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1 large eggplant, topped, coarsely diced |
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8 sprigs rosemary leaves |
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1 tsp salt, to taste |
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1 tsp cracked black pepper, to taste |
Preheat oven to 220°C, line a baking tray with non-stick paper, lightly spray the shanks with olive oil and roast for 30 minutes. Discard the fat.
In a saucepan over a high heat, sauté the vegetables and rosemary in the olive oil and garlic oils for about 10 minutes or until lightly browned. Add the wine, stock and seasoning (to taste) and bring to the boil.
Place the shanks in a single layer in an oven proof dish with a lid (Dutch Oven) or a deep baking tray. Add the vegetables, stock and wine (if required, top up with extra stock until the shanks are almost covered).
Cover very tightly with non-stick paper and a double layer of aluminum foil (or a tightly fitting lid) and braise at 160°C for 2 hours.
Try other seasonal low FODMAP vegetables e.g. Kohlrabi, swedes (rutabagas) or celeriac.
Serving suggestions
Serve with mashed potato or freshly cooked low FODMAP greens.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2251 Kj / 538 cal |
| Protein | 34.20g |
| Carbohydrates | 28.60g |
| Sugar | 14.40g |
| Total Fat | 31.20g |
| Saturated Fat | 8.60g |
| Fibre | 10.80g |
