ZESPRI® GREEN 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
1. Blend all marinade ingredients together to form a purée. Rub over lamb shanks and refrigerate covered for up to 4 hours
2. Preheat oven to 180°C
3. 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
4. Cook uncovered for 45 minutes, then cover and cook another 1 – 1 ½ hours, or until the meat is tender
5. 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
6. 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 |