Smoky Paprika Lamb Shank Parcels

Name: Smoky Paprika Lamb Shank Parcels
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 2 serving(s)
Ingredients: 1 teaspoon smoked paprika; 1/2 teaspoon flaked sea salt; 2 teaspoons olive oil; 2 (300 g) lamb shanks; 2 truss tomatoes, sliced; 1 red onion, sliced; 1/2 teaspoon dried chili pepper flakes; 1 garlic clove, sliced; 4 bay leaves; 4 sprigs thyme; 40 ml red wine; 2 teaspoons brown sugar; purple basil leaves and finely grated lemon rind, to serve

Submitted by KingstonNormans

"This recipe is from the Donna Hay magazine issue 57. It is delicious, with a beautiful flavour and a bit of heat from the chilli."

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Ready In:: 2hrs 30mins
Ingredients:: 13
Serves:: 2

ingredients

1 teaspoon smoked paprika
¹⁄₂ teaspoon flaked sea salt
2 teaspoons olive oil
2 (300 g) lamb shanks
2 truss tomatoes, sliced
1 red onion, sliced
¹⁄₂ teaspoon dried chili pepper flakes
1 garlic clove, sliced
4 bay leaves
4 sprigs thyme
40 ml red wine
2 teaspoons brown sugar
purple basil leaves and finely grated lemon rind, to serve

directions

Preheat oven to 180C (350F).
Place the paprika, salt and oil in a bowl and mix to combine. Rub the lamb shanks with the paprika mixture.
Cut 4 x 30cm (12in) squares of non-stick baking paper and layer 2 sheets to make 2 squares. (We had to cut an extra larger piece to enclose the shank).
Divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
Top each square with a shank.
Place the wine and brown sugar in a bowl and mix to combine. Divide between the squares.
Bring the ends of the paper together and secure with kitchen string to enclose.
Place the parcels on a large baking tray and roast for 2 hours or until tender.
Place the parcels in bowls and open carefully, allowing the steam to escape. Top with basil leaves and sprinkle with lemon rind to serve.

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RECIPE SUBMITTED BY

KingstonNormans

Australia

<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p> 8726073"

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