Fridge Friend Recipes
Lamb Shank and Greek Yoghurt Stuffed Peppers recipe
Slow-cooked lamb shank is shredded and folded with creamy Greek yoghurt, then stuffed into sweet peppers and finished with a savoury cheddar topping. It is rich, comforting, and makes a satisfying main course with a bright, tangy edge.
180 min · Medium · British Jump to method
Ingredients
- 2 Lamb Shanks
- 200g Greek Yoghurt
- 4 Sweet Peppers
- 120g Mature Cheddar Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 545 kcal |
| Protein | 39 g |
| Carbohydrates | 10 g |
| Fat | 38 g |
| Saturated fat | 17 g |
| Fibre | 2.5 g |
| Sugar | 8 g |
| Sodium | 980 mg |
Why this works
A rich, high-protein dish that is quite energy-dense and higher in saturated fat and salt, with some micronutrient benefit from lamb, yoghurt and peppers.
High-quality protein and iron. Lamb shanks provide a substantial amount of protein, iron and vitamin B12, supporting muscle maintenance and red blood cell formation.
Calcium from dairy. Greek yoghurt and mature cheddar contribute calcium for bone health, though the cheddar also increases saturated fat and salt.
Vitamin C and antioxidants. Sweet peppers add vitamin C and carotenoids, which support immunity and help with iron absorption from the lamb.
Method
- Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Make sure the oven has fully reached temperature before the lamb goes in, so the shanks start cooking evenly rather than steaming while the heat builds.
- Season the lamb shanks with salt and black pepper, then place them in a roasting dish with a splash of water if needed and cover tightly with foil.
Use just enough water to cover the base of the dish by a thin layer; the aim is to create a little moisture under the foil, not to submerge the meat.
- Cook for 2½ to 3 hours until the lamb is very tender and falling from the bone.
Check at the 2½-hour mark by probing with a fork in the thickest part: the meat should yield easily and the bone should wiggle without resistance.
- Remove the lamb shanks, discard the bones and any excess fat, then shred the meat finely.
Shred the meat while it is still warm, as it comes away more cleanly; discard any tough silverskin or gristle rather than mixing it back in.
- Halve the sweet peppers lengthways and remove the seeds, then arrange them cut-side up in a baking dish.
Choose peppers with flat bases so they sit steadily in the dish, and trim only enough from the underside to stop them wobbling.
- Mix the shredded lamb with the Greek yoghurt and half of the mature Cheddar cheese, then season again with salt and black pepper.
Let the lamb cool for a few minutes before mixing so the yoghurt stays creamy instead of splitting from the residual heat.
- Spoon the lamb and yoghurt mixture into the sweet peppers and scatter the remaining mature Cheddar cheese over the top.
Pack the filling in lightly rather than mounding it high, which helps the peppers heat through at the same pace as the meat.
- Bake for 20 to 25 minutes until the peppers are tender and the cheese is melted and golden.
Bake until the pepper edges are just beginning to wrinkle and char in spots, while the cheese turns a deep golden colour rather than staying pale.
- Serve hot straight from the dish.
Allow the dish to stand briefly out of the oven so the filling settles and is less likely to spill when serving.
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