• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Lamb shank with split green peas and tomato

Lamb shank with split green peas and tomato
( SERVES 1 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Lamb shank with split green peas and tomato

No ratings yet

Ingredients

2 cloves Garlic
1 Onion
1 Tbsp Oil
¼ cup Green split peas
1 Tbsp Fresh thyme, chopped
1 Lamb shank
1 cup Tomato puree
1 cup Water
¼ tsp Iodised salt
1 Freshly ground black pepper, to season

Directions

  1. Peel onion and chop finely. Crush garlic, peel and chop finely.
  2. Heat oil in a heavy-based saucepan. Add onion, garlic, split peas and thyme. Stir until onion has softened.
  3. Add lamb shank, tomato purée, water, salt and pepper. Turn down heat. 
  4. Cover and cook on low heat for 1¼ hours or until shank is very tender. Turn meat every 15 minutes.
  5. Serve with mashed potato and a green seasonal vegetable.
Your rating?
comment

http://www.bite.co.nz/recipe/4269/Lamb-shank-with-split-green-peas-and-tomato/

Collections you may like

Iron-rich recipes

Iron-rich recipes

Roast chicken

Roast chicken

Substantial winter salads

Substantial winter salads

Make ahead dinners

Make ahead dinners

Stories you may like

Frozen meat: how to thaw

Frozen meat: how to thaw

Simon Gault
4 Bites: stoups

4 Bites: stoups

Warren Elwin
Prawns: how to peel

Prawns: how to peel

Celia Hay
Best of Barcelona 2: Pakta

Best of Barcelona 2: Pakta

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Amalfi lemon tart

    Amalfi lemon tart

  • Eskimo lolly cake

    Eskimo lolly cake

  • AvoFeta smash

    AvoFeta smash

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Red wine lamb shanks

    Red wine lamb shanks

  • Lamb shanks with red wine jus

    Lamb shanks with red wine jus

  • Lamb shanks with tomato and lentils

    Lamb shanks with tomato and lentils

  • Aromatic lamb shanks

    Aromatic lamb shanks

  • Lamb shanks

    Lamb shanks

  • Minted lamb shanks with barley

    Minted lamb shanks with barley

  • Slow-cooked Chinese lamb shanks

    Slow-cooked Chinese lamb shanks

  • Lamb braised in beer with fennel, tomatoes and oregano

    Lamb braised in beer with fennel, tomatoes and oregano

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top