Ingredients

• 250mlNando‘s Portugese BBQ Marinade
• 3 tbsp Olive Oil
• 6 tbspApricot Jam
• Coarse Sea Salt and Black Pepper, to rub
• 4Lamb Shanks
• 1Garlic Clove, crushed
• 60mlLemon Juice
• 2Onions, quartered
• 1Red Capsicum, seeded and cut into bite-size chunks
• 1Yellow (or Green) Capsicum, seeded and cut into bite-size chunks
• 1 tbspDried Rosemary or 2 tbsp Fresh Rosemary
• Coarse Sea Salt and Black Pepper, add to taste

• 5Potatoes
• 15Kalamata Olives (pitted and chopped)
• 1/2Milk
• 3 tbsp Butter

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Method

Preparation Time: 15 mins
Total Time: 2 hr - 2 hr 30 mins

Preheat oven to 220˚C. Rub the lamb shanks with olive oil, garlic and lemon juice. Place in the oven for 5 minutes to brown. Remove from oven and add the Nando’s Portugese BBQ Marinade, onions, capsicum and rosemary. Reduce heat to 160˚C, cover meat with foil and return to oven. Cook for a further 2 – 2 ½ hours or until meat is soft and falls off the bone. Meanwhile, prepare the mash. Boil potatoes for 15 minutes, drain and mash adding milk and butter.Add the chopped Kalamatas to the mash and season with salt and pepper. Serve meat warm on a bed of olive and potato mash, drizzled with the cooking meat sauce and vegetables.

For more peri-licious recipe ideas and where to find our products visit www.nandosathome.com.au