Dietitian for Launceston & North East Tasmania

Summerdale Medical Centre

Cnr Peel & Stanley Streets

Prospect Tasmania

summerdalemedical.com.au

Mowbray Medical

3/282 Invermay Road

Mowbray Tasmania

mowbraymedical.com.au

Accredited Nutritionist

Qualified Chef

Tel: 0419 838 674

Fax: +613 6301 9228

Email: admin@launcestondietitian.com.au

Scottsdale Doctors Surgery

2 Fosters Road

Scottsdale Tasmania

scottsdaledoctors.com.au

West Tamar Health

1 Windsor Drive 

Riverside Tasmania

westtamarhealth.com.au

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Mmmm Comfort Food

May 16, 2017

It's getting to that time of year where we like to hunker down by the fire and get a good dose of our favourite comfort food. Comfort food doesn't have to mean calorie laden though, it can also be healthy. Try out my recipe for lamb shanks, you still get the comfort food but without the guilt.

Slow cooked lamb shanks with winter vegetables and mash

Serves 2

 

Ingredients

2 forequarter lamb shanks

2 sprigs each of thyme & rosemary 

1 Bay leaf

2 cloves garlic

Chicken stock

4 small tomatoes

2 small sliced carrots

2 small wedges each of sweet potato and pumpkin

2 sliced swiss brown mushrooms

1/4 cup of peas

2 tblsp of red split lentils

salt & pepper

Splash of red wine

Plain flour

Canola oil

2 serves of mashed potato

 

Method

Season the shanks with salt & pepper and coat with a little plain flour, shaking off any excess. Then add a tbsp of oil to a heavy based pan and seal the shanks until they are nicely browned on all sides. Deglaze your pan with the wine and add your shanks to a deep ovenproof dish with the thyme, rosemary, bay leaf and chicken stock. Pour in the stock until it just covers the shanks. Now it's also time to add the garlic, tomatoes and mushrooms, cover with a tight fitting lid and place into an oven that's been pre-heated to 160C.

After 2 hours add the remaining vegetables and lentils and return to the oven for another 1 hour. By this time the meat should be falling off the bone and the vegetables soft. Strain off the sauce if you like and add to a saucepan and reduce by half, this makes it really rich and sticky.

 

To serve place the mash potato in the centre of the bowl, add the shank and spoon over with the sauce before adding the vegetables. 

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