Here's a high fibre nutritious and very nourishing meal for a cold night.
It's perfect to make in the slow cooker. The shanks can be cooking throughout the day, and when you get home at night, turn the heat to high add the peas to cook for a further 20 - 30 minutes.
Heat the olive oil in a large pan with the cumin, cinnamon, paprika, onion, carrot and cook for 10 minutes.
Add the tomatoes, lamb shanks, and cold water and cook for 1 ½ hours until the meat is tender. Add the peas and simmer uncovered for a further 20 - 30 minutes.
Note: the flavour of soups and casseroles improves with age. For a healthier and fuller flavour, cook the shanks without the peas. Allow to cool and skim off any excess fat. The following day, slowly reheat the shanks with the peas and cook gently for 20 minutes before serving.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 2 hrs |
| Ready in: | 2 hrs 10 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2011 kj |
| Calories | 481 kcal |
| Fat | 26.1 g |
| Saturated Fat | 6.5 g |
| Total Carbohydrate | 24.2 g |
| Total Protein | 33.3 g |
| Fibre | 10 g |
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