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Tomato and Wine Roasted Lamb Shanks

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

36.0g

Energy (kJ)

1854kJ

Energy (kcal)

443kcal

Carbohydrate incl. fibre (g)

11.0g

Carbohydrate excl. fibre (g)

9.0g

Sugar (g)

4.7g

Fibre (g)

2.0g

Fat (g)

24.4g

Saturated fat (g)

10.5g

Unsaturated fat (g)

12.0g

Monounsaturated fat (g)

9.9g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

0.0g

Cholesterol (mg)

130mg

Sodium (mg)

148mg

Salt (g)

0.37g

Vitamin A (IU)

728IU

Vitamin C (mg)

17.0mg

Calcium (mg)

57mg

Iron (mg)

3.89mg

Potassium (mg)

810mg

Total

144.0g

7416kJ

1774kcal

43.9g

36.1g

18.9g

7.8g

97.6g

42.2g

47.8g

39.7g

8.1g

0.0g

518mg

593mg

1.48g

2910IU

67.8mg

229mg

15.57mg

3240mg

  • 4 medium-sized lamb shanks
  • 1 Knorr Cook-in-Bag garlic and Rosemary
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 3 ripe tomatoes, peeled and roughly chopped
  • 4 sundried tomatoes, chopped
  • 175 ml red wine
  • 1.25 cups water
  • 1 No need to preheat oven.
  • 2 Place lamb shanks into the roasting bag with the onion, garlic, tomatoes, sundried tomatoes, wine and water and season with dry KNORR mixture. Close bag at end with blue tie supplied.
  • 3 Very gently massage KNORR mixture into the lamb on a stable surface. Ensure dry mixture is spread evenly.
  • 4 Place bag sideways in a cool oven dish.
  • 5 Bake at 180°C for 1 Hour and 40 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
  • 6 Carefully cut the bag open and transfer to a serving dish with any sauce that is in the bag.
  • 7 Season generously with Robertsons Black Pepper and serve hot with mash or pap.