My favourite dishes are those where a great tasting healthy food and beauty come together. In this recipe, it happens due to a collagen. The easy way to check if a meat cut is high in collagen is to see if its stock solidifies when refrigerated.
In this super-easy recipe below, it is important to use a wide pot, so all the meat can be cooked in one layer.
Country Style Lamb Shanks
4 lamb shanks
Salt and pepper
Dry garlic powder
2 cups vegetable stock
1 onion, diced
150g mini tomatoes
1 red capsicum
200 g lentil pasta
Parsley or/and Shallots and/or Dill
* min 6l pot, 30cm wide – important to fit all lamb shanks in one layer.
1. Season the lamb shanks with salt, pepper and garlic. Put the pot on high heat with little oil and fry lamb shanks for 1 minutes on each side.
2. Add onion and water to almost cover the meat, add salt and pepper to your taste and let it simmer on the very low heat for two hours, covered with a lid and folded towel.
3. No need to mix at any of the following steps. Peel potatoes and cut in halves. Add to the pot along with the vegetable stock.
4. In the meantime, cut the carrots into chunks and add to the pot. Cut the capsicum into square pieces about 2 cm and also add to the pot.
5. When the potatoes are cooked, add the whole mini tomatoes and pasta on top. If the pasta is not submerged in the stock add more stock or water. Check the seasoning. Cover and cook for 8-10 mins until the pasta is ready. Add the herbs just before switching off the heat.
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