lamb shank yum
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 4 tablespoons vegetable oil
- 2 bay leaves
- salt
- 2 medium onions chopped
- 5 cloves garlic chopped
- 1 teaspoon cajun seasoning
- 1/2 cup flour
- 1 tablespoon dried parsely flakes
- 3 lamb shanks
- 1 cup tomatoes diced
- 1 cup carrots sliced
- 1 tablespoon ginger chopped
- 1 small chilli pepper minced
- 1 medium can green beans drained
- 1 medium can oyster mushrooms drained
- 1 tablespoon black pepper ground
- Carbohydrate 36.0884366693683 g
- Cholesterol 834.96 mg
- Fat 106.607933333488 g
- Fiber 4.68376671084437 g
- Protein 63.6687033339287 g
- Saturated Fat 47.3705262500341 g
- Serving Size 1 1 Serving (607g)
- Sodium 271.126333339397 mg
- Sugar 31.404669958524 g
- Trans Fat 10.3120829166776 g
- Calories 1367 calories
-In a skillet heat the vegetable oil -Season flour with a bit of the ground black pepper and salt. Also season lamb shanks with ground black pepper and salt. Do all this whilst oil is heating. -dredge the seasoned lamb shanks in the seasoned flour and fry in oil turning regularly till all sides are brown. -transfer lamb shanks into a casserol dish or crock pot and put aside -brown a teaspoon of flour in the same oil used in browning the shanks -sautee onions in oil till translucent, add garlic, ginger, chopped chillies, parsely flakes, bay leaves and cajun seasoning. Stir till well mixed and allow to fry for about 2 mins. -add tomatoes to the mix and simmer for about another 2 mins. -add carrots, green beans and oyster mushrooms -season mixture with salt and remaining black pepper to taste -allow to simmer for another 2 mins -transfer sauce onto browned lamb shanks in casserol dish/crock pot and cover with lid or aluminium foil. -cook in oven that has been preheated to 400 degrees for about 11/2 hours. turn meat on interval to cook all sides. -cook till meat is all tender and ready to fall off bone Serve with rice, pasta, couscous, potatoes, etc.
