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Braised Lamb Shanks With Chilli Dumplings

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“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.”
READY IN:
2hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  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. Add the onion and garlic to pan, cook for 1-2 minutes.
  4. Add the zest, juice, rosemary, stock, wine and tomato paste, stir to combine.
  5. Bring slowly to the boil, boil for 2 minutes, reduce to a simmer.
  6. Pour the orange juice mixture over the lamb shanks, cover and cook in oven for 2 hours.
  7. Uncover, spoon on the chilli dumpling mixture, cover and return to oven.
  8. Cook for 15-20 minutes or until the dumplings are well risen.
  9. To make the chilli dumplings.
  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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