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  • Good Health Choices Magazine NZ

    Lighten the load

    Jul 21, 2019 4 minutes

    SERVED IN ISRAEL AND THE MIDDLE EAST AS A FILLING BREAKFAST, THIS VEGE STEW IS GREAT ANY TIME OF DAY

    Mediterranean-style lamb shanks

    » SERVES 4

    » PREPARATION 15 MINUTES

    » COOK 2½–3 HOURS

    4 x 400-450g lamb shanks (all visible fat removed)
    Sea salt and freshly ground black pepper
    Low-calorie cooking spray
    1 tbsp Worcestershire sauce, plus a dash to deglaze
    250ml beef stock (1 beef stock cube dissolved in 250ml boiling water)
    1 large onion, roughly chopped2 celery sticks, roughly chopped3 garlic cloves, smashed and peeled1 x 400g tin chopped tomatoes1 beef stock cube (in addition to the one above)1 tbsp balsamic vinegar1 tsp dried rosemaryGenerous handful of fresh parsley

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