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Braised Lamb
Shanks
Ingredients:
-
8 French
trimmed lamb shanks (approx 2 kg).
-
1 large
red onion, chopped coarsely.
-
2 cloves
of garlic, crushed.
-
2
carrots, chopped.
-
2
parsnips, chopped.
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1 cup of
chicken or lamb stock.
-
2 cups of
water.
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2 x 400g
cans of diced tomatoes.
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3 sprigs
of fresh rosemary.
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2
tablespoons of flour.
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1 cup of
red wine.
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2
tablespoons oil.
-
Salt &
pepper.
Method:
-
Preheat oven
to 180°C.
-
Heat oil in a
frying pan.
-
Roll the lamb
shanks in flour brown, add to the pan &
brown in batches. Transfer to a casserole
dish.
-
Add garlic &
onions to the frying pan (adding more oil if
necessary), and cook until transparent.
Transfer to the casserole dish.
-
Add tomato,
wine, carrots, parsnips & rosemary to the
casserole dish. Mix well. Season with salt &
pepper.
-
Cover & bake
for 2 hours or until the lamb is tender.
Periodically check that the sauce isn't too
dry & add more water if necessary.
-
Serve with
mashed potato or polenta.
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