Slow-Cooked Shredded Lamb Shank
recipe

A delicious Tex-Mex style dish that combines spicy lamb shank with fresh, fruity sides. Easy to prepare and perfect for fiesta moments!
Preparation Time: 4 hours
Serving Size: 6-8

Ingredients:

- 1 kg lamb shank
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp paprika
- 1 tsp cayenne pepper
- 4 garlic cloves, crushed
- 1 onion, chopped
- 2 dl beef broth
- 1 dl crushed tomatoes
- Juice and zest of 1 lime
- Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the lamb shank with salt, black pepper, paprika, and cayenne pepper.
3. Sear the lamb shank on all sides in the skillet for about 5-7 minutes.
4. Add the crushed garlic and chopped onion, and sauté for another 2-3 minutes.
5. Pour the beef broth and crushed tomatoes over the shank. Squeeze in the lime juice and add the zest.
6. Cover with a lid and simmer on low heat for about 3-4 hours, until the meat is tender and can be shredded.
7. Remove the lamb shank from the pot and shred the meat with a fork into strips.
8. Serve the shredded lamb in tacos and garnish with fresh cilantro.
Nutritional Information per serving (approximately 150g):
Calories: 300 kcal
Protein: 25 g
Fat: 20 g
Carbohydrates: 7 g
Fiber: 1 g
Sugars: 2 g

Reviews: 3.05 (4772 reviews) ★★★★★ share