Slow-Braised Lamb Shank Lettuce Cups with Mozzarella and Hot Salsa recipe

Name: Slow-Braised Lamb Shank Lettuce Cups with Mozzarella and Hot Salsa
Total time: 180 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 Lamb Shanks; 1 Iceberg Lettuce; 100g Salad Leaves; 2 Sweet Peppers; 125g Mozzarella; 150g Hot Salsa; 1 tsp Salt; 1 tsp Black Pepper

Tender lamb shank is slow-braised until falling apart, then tucked into crisp iceberg lettuce cups with sweet peppers, melted mozzarella and a lively hot salsa. It’s a fresh, savoury dish with a satisfying contrast of textures and a gentle kick.

180 min · Hard · Fusion Jump to method

Slow-Braised Lamb Shank Lettuce Cups with Mozzarella and Hot Salsa

Ingredients

4 servings

2 Lamb Shanks
1 Iceberg Lettuce
100g Salad Leaves
2 Sweet Peppers
125g Mozzarella
150g Hot Salsa
1 tsp Salt
1 tsp Black Pepper

Nutrition	Per serving
Calories	430 kcal
Protein	34 g
Carbohydrates	12 g
Fat	28 g
Saturated fat	12 g
Fibre	3.5 g
Sugar	7 g
Sodium	620 mg

Why this works

A protein-rich, satisfying dish with moderate calories; higher in saturated fat and sodium due to lamb, mozzarella and added salt.

High-quality protein. Lamb and mozzarella provide a substantial amount of complete protein, supporting muscle maintenance and satiety.

Iron and zinc. Lamb is a good source of haem iron and zinc, which support oxygen transport and immune function.

Sodium and saturated fat. The added salt, mozzarella and lamb shank increase sodium and saturated fat, so this is less suitable for low-salt or heart-focused diets.

Method

Heat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3). Season the lamb shanks generously with salt and black pepper, then place them in a covered roasting tin with a splash of water if needed to prevent sticking.
Cook the lamb shanks for about 2½ to 3 hours, turning once or twice, until the meat is very tender and pulls away from the bone.
While the lamb cooks, slice the sweet peppers and set aside the iceberg lettuce leaves and salad leaves so they are ready for serving.
When the lamb is cooked, shred the meat from the shanks and discard the bones. Stir in some hot salsa and the sliced sweet peppers, then warm through briefly in the oven or in a pan.
Arrange the iceberg lettuce leaves on a serving platter and top with a few salad leaves.
Pile the lamb mixture into the lettuce cups, scatter over the mozzarella, and finish with a spoonful more hot salsa if you like. Serve immediately while the filling is hot and the lettuce is crisp.

Prefer the classic version? Smoky Sweetcorn and Pepper Tacos

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