Kiwifruit Marinated Lamb Shanks

​Serves 4

Ingredients

Marinade

  • 1 tbsp Dijon mustard
  • 4 medium Zespri® Green Kiwifruit, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp fresh rosemary, finely chopped
  • Salt and pepper, to taste

Lamb Shanks

  • 4 lamb shanks
  • 2 bay leaves
  • 4 sprigs thyme
  • 6 stalks parsley
  • Rind of 1 orange, about 4 pieces
  • 4 large onions, peeled and roughly chopped
  • 1 tsp smoked paprika
  • 1 cinnamon stick
  • sprinkle saffron threads
  • 2 400g cans chopped tomatoes
  • 8 medium (800g) Zespri® Green Kiwifruit (enough to fill 2 x 400g cans)
  • Fresh Italian parsley, roughly chopped

Vegetables

  • 3 carrots, chopped
  • ¼ pumpkin, peeled and chopped
  • 3 courgettes, chopped
  • 3 kumara (sweet potato), peeled and chopped

 

Directions

  • Blend all marinade ingredients together to form a purée. Rub over lamb shanks and refrigerate covered for up to 4 hours
  • Preheat oven to 180°C
  • Place marinated lamb shanks into non stick roasting dish. Tie together the bay leaves, thyme, parsley stalks and orange peel and place in dish between the lamb shanks.
  • Pour the canned tomatoes, Zespri® Green Kiwifruit purée, onions, smoked paprika, cinnamon and saffron threads over the lamb shanks
  • Cook uncovered for 45 minutes, then cover and cook another 1 – 1 ½ hours, or until the meat is tender
  • Remove the herbs and add the carrots, pumpkin and kumara (sweet potato) and cook for a further 15 minutes, add the courgettes and cook for another 10 minutes
  • Serve lamb shanks and vegetables on a plate of couscous or mashed potatoes, drizzle over roasting juices and sprinkle chopped Italian parsley

Preparation Time

15 minutes, plus marinating time

Cooking Time

2 hours


Nutritional Analysis Per Serving

Energy 2701 kJ
Protein 40 g
Carbohydrate 49 g
Fibre 18 g
Fat 28 g
Saturated Fat 8 g
Cholesterol 95 mg
Sodium 348 mg

 


 

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