|30 ml||fresh chillies — 573|
|3 cloves||garlic — cloves, halved|
|60 ml||fresh thyme|
|1-2 sprig||fresh rosemary|
|1 l||stock — vegetable or chicken|
|1||green pepper — yellow, diced|
|1||canned mixed beans|
|couscous — cooked, or rice and roasted vegetables|
1. Preheat the oven to 160 °C. Dust the shanks with seasoned
flour. heat the oil and butter and brown the shanks in a casserole on all sides
until golden brown.
2. Remove the shanks from the casserole and drain off any
excess fat. Put the garlic, thyme and rosemary in an oven-safe casserole dish
and put the shanks on top, then pour over the chicken stock. Cover the casserole
with a lid or foil and cook in the oven for 2½ to 3 hours.
3. Once the shanks are tender, add the lemon juice. Remove
the shanks from the casserole, add the peppers and beans and cook the sauce for
another 10 minutes or until fragrant and slightly thickened.
4. Spoon the sauce over the lamb shanks. Serve with couscous
or rice and roasted veggies