Smoky Paprika Lamb Shank Parcels

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 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

Recipe

• 1 preheat oven to 180c (350f).
• 2 place the paprika, salt and oil in a bowl and mix to combine. rub the lamb shanks with the paprika mixture.
• 3 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).
• 4 divide the onion, tomato, chilli, garlic, bay leaves and thyme between the paper and place in the centre.
• 5 top each square with a shank.
• 6 place the wine and brown sugar in a bowl and mix to combine. divide between the squares.
• 7 bring the ends of the paper together and secure with kitchen string to enclose.
• 8 place the parcels on a large baking tray and roast for 2 hours or until tender.
• 9 place the parcels in bowls and open carefully, allowing the steam to escape. top with basil leaves and sprinkle with lemon rind to serve.