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    You are in: Home / Australian / Braised Lamb Shanks With Chilli Dumplings Recipe
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    Braised Lamb Shanks With Chilli Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Jewelies's Note:

    I found this in a Better Homes and Gardens magazine and I'm storing it here to make at a later date. One cup is 250ml and an Australian tablespoon is 20ml.

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    Units: US | Metric

    Chilli Dumplings


    1. 1
      Preheat oven to 180°C.
    2. 2
      Heat oil in a large pan to medium heat, add lamb shanks 3 at a time and brown on all sides. Remove from pan and put in a larger casserole dish.
    3. 3
      Add the onion and garlic to pan, cook for 1-2 minutes.
    4. 4
      Add the zest, juice, rosemary, stock, wine and tomato paste, stir to combine.
    5. 5
      Bring slowly to the boil, boil for 2 minutes, reduce to a simmer.
    6. 6
      Pour the orange juice mixture over the lamb shanks, cover and cook in oven for 2 hours.
    7. 7
      Uncover, spoon on the chilli dumpling mixture, cover and return to oven.
    8. 8
      Cook for 15-20 minutes or until the dumplings are well risen.
    9. 9
      To make the chilli dumplings.
    10. 10
      Sift the flour into a mixing bowl, add the chilli and salt, stir to combine. Make a well in the centre, pour in the buttermilk, stir with a table knife until a soft dough forms.

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    Nutritional Facts for Braised Lamb Shanks With Chilli Dumplings

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1320.9
    Calories from Fat 507
    Total Fat 56.4 g
    Saturated Fat 21.8 g
    Cholesterol 369.2 mg
    Sodium 1651.5 mg
    Total Carbohydrate 66.1 g
    Dietary Fiber 4.4 g
    Sugars 7.8 g
    Protein 119.1 g

    The following items or measurements are not included:

    fresh rosemary

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