Slow Cooked Mexican lamb Shank

Number of Portions


- 4 lamb shanks
- 800 grams chopped tinned tomatoes
- 4 tbsp Fajita Seasoning
- 1 tbsp vegetable oil


Brown the lamb shanks in a frying pan with the oil.

Turn off the heat and remove excess oil.

Dust the lamb shanks with the Fajita seasoning.

Place lamb on top of the tomatoes in a casserole dish and cover.

Cook at 160c for 2 ½ hours until tender – baste lamb during cooking.

Serve with rice and vegetables.

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