Lamb Shanks on a bed of Tomatoes and Capsicum

Prep Time: 4 hours 15 min
Cooking Time: 1.5 h
Serves: 2


  • 2 small lamb shanks
  • 3 tsp olive oil
  • salt
  • freshly ground pepper
  • 1 stalks each of parsley, marjoram, rosemary and thyme
  • 1 strips each of orange and lemon peel
  • 2 cloves garlic
  • 400g tomatoes
  • 1 large red capsicum
  • 1 large yellow capsicum
  • 125ml meat stock
  • 60ml dry white wine


  1. Wipe the lamb shanks.
  2. Carefully wash the herbs, shake dry and chop finely.
  3. Mix the herbs with 2 tsp olive oil, salt and pepper and spread on the lamb shanks. Leave to stand for about 2 hours.
  4. Preheat the oven to 180 degrees (with top and bottom heat).
  5. Peel and halve the garlic cloves.
  6. Brush a baking tray with the rest of the olive oil. Put the lamb shanks, garlic, orange and lemon peel on the baking tray.
  7. Roast for about 1.5 hours, basting frequently with the meat juices.
  8. Wash the tomatoes. Trim, wash and quarter the capsicums.
  9. After 1 hour roasting time put the vegetables on the baking tray with the meat and add the meat stock and white wine.
  10. When done, transfer the lamb shanks and vegetables to a large serving dish and serve with the strained roasting juices.
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During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.