Fridge Friend Recipes
Slow-Braised Lamb Shank and Cheddar Stuffed Peppers recipe
Tender lamb shank is slow-braised until falling apart, then folded with melted cheddar and spooned into sweet peppers for a rich, comforting bake. Finished with a golden cheese topping, this is a hearty, savoury dish with plenty of depth and sweetness.
180 min · Hard · British Jump to method
Ingredients
- 2 Lamb Shanks
- 4 Sweet Peppers
- 1 Red Pepper
- 80g Cheddar Cheese
- 80g Mature Cheddar Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 200ml Water
- 1 tbsp Olive Oil
- 1 Onion
- 2 cloves Garlic
- 2 tbsp Tomato Purée
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 650 kcal |
| Protein | 45 g |
| Carbohydrates | 16 g |
| Fat | 42 g |
| Saturated fat | 20 g |
| Fibre | 4.5 g |
| Sugar | 9 g |
| Sodium | 980 mg |
Why this works
Rich, protein-dense and satisfying, but high in saturated fat and sodium due to lamb, cheddar and added salt.
High-quality protein and iron. Lamb shank provides substantial protein plus haem iron, which supports muscle maintenance and red blood cell formation.
Vitamin C from peppers. Sweet and red peppers add vitamin C, which supports immune function and helps absorption of iron from the lamb.
Salt and saturated fat concern. Cheddar, lamb shanks and added salt make this dish relatively high in saturated fat and sodium, so it is best eaten occasionally if managing blood pressure or cholesterol.
Method
- Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Use an oven thermometer if you can, as a slightly cool oven will leave the lamb stringy rather than spoon-tender. Bring the oven fully up to temperature before the shanks go in so the braise starts evenly.
- Season the lamb shanks with salt and black pepper, then place in a deep roasting dish with a splash of water and cover tightly with foil.
Keep the foil crimped tightly around the dish so the steam stays in; if it leaks, the meat can dry out at the edges. A shallow pool of liquid is enough, but do not let the base boil dry.
- Braised the lamb for 2 1/2 to 3 hours until very tender, turning once halfway through if needed.
Check after 2 hours if your shanks are small, or lean towards the full 3 hours for larger ones; the meat should yield easily when pressed with a fork. Turn them gently only if the exposed top is drying, to avoid tearing the flesh.
- Remove the lamb from the dish, discard any bones and shred the meat, keeping any cooking juices.
Lift the shanks out carefully so the meat stays in larger fibres rather than collapsing into scraps. Strain the juices if there are small bits of bone or seasoning, then keep them warm for moistening the filling.
- Halve the sweet peppers lengthways and remove the seeds and membranes.
Cut through the pepper walls cleanly without breaking the stems, as they help the halves hold their shape in the dish. Flick out every seed and pale rib, because any left behind can taste bitter after baking.
- Arrange the pepper halves in a baking dish and spoon the shredded lamb into each one, mixing through a little of the reserved cooking juices for moisture.
Pack the filling loosely rather than pressing it hard, so the peppers do not split as they soften. Add the juices gradually until the lamb looks glossy but not wet, or the peppers will stew in liquid.
- Scatter the cheddar and mature cheddar evenly over the top.
Grate the cheeses finely for a more even melt and a better browned top. If you pile the cheese too thickly, the surface can colour before the peppers have properly softened.
- Bake for 20 to 25 minutes until the peppers are tender and the cheese is melted and golden.
The peppers are ready when the edges are just beginning to collapse and the cut sides show a few browned blisters. If the cheese colours too quickly, cover loosely with foil for the last few minutes.
- Rest for 5 minutes before serving hot.
Let the dish stand so the molten cheese settles slightly and the juices thicken back into the filling. Serving immediately can make the lamb and pepper mixture spill apart on the plate.
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