SMOKY PAPRIKA LAMB SHANK PARCELS

Smoky Paprika Lamb Shank Parcels image

Provided by The Normans

Categories Lamb/Sheep

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 799.5, Fat 42.3, SaturatedFat 16, Cholesterol 270, Sodium 206.7, Carbohydrate 16.3, Fiber 2.9, Sugar 10.4, Protein 81.2