Braised Lamb Shanks With Chilli Dumplings - cooking recipe

Ingredients

1 tablespoon olive oil
6 frenched lamb shanks
1 onion, chopped
2 garlic cloves, chopped
1 orange, juice and zest of
2 sprigs fresh rosemary
2 cups chicken stock
1 cup white wine
2 tablespoons tomato paste
Chilli Dumplings
2 cups self-raising flour
2 teaspoons dried chilies
1/2 teaspoon salt
1 cup buttermilk

Preparation

Preheat oven to 180\u00b0C.
Heat oil in a large pan to medium heat, add lamb shanks 3 at a time and brown on all sides. Remove from pan and put in a larger casserole dish.
Add the onion and garlic to pan, cook for 1-2 minutes.
Add the zest, juice, rosemary, stock, wine and tomato paste, stir to combine.
Bring slowly to the boil, boil for 2 minutes, reduce to a simmer.
Pour the orange juice mixture over the lamb shanks, cover and cook in oven for 2 hours.
Uncover, spoon on the chilli dumpling mixture, cover and return to oven.
Cook for 15-20 minutes or until the dumplings are well risen.
To make the chilli dumplings.
Sift the flour into a mixing bowl, add the chilli and salt, stir to combine. Make a well in the centre, pour in the buttermilk, stir with a table knife until a soft dough forms.