Italian-Style Lamb Shanks
Tender lamb shanks in red wine with onion, garlic and tomatoes.
Suggestions: Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.
Serves: 4 person(s)
Preparation Time: 20 mins
Cooking Time: 2hrs 10 mins
Ingredients:
8 baby pickling onions, skins removed
8 garlic cloves, peeled
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste, reduced salt
14 oz can tomatoes in juice, chopped
2 Tbsp extra water
1 tsp beef stock powder
1 tsp garlic stock powder
1 Tbsp cornstarch
4 lamb shanks, trimmed (10 oz each)
1 pkt french onion soup mix
1 roasted red pepper, skinned and cut into quarters
1 roasted yellow pepper, skinned and cut into quarters
Preheat oven to 325?F.
Place lamb shanks, onions and garlic cloves in a large casserole dish.
Combine the soup mix, wine, water, thyme, tomato paste and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about 1 hour.
Add the peppers; cover and cook for a further 30 minutes.
Skim any excess fat from the top of the sauce. Combine the cornstarch and water, and stir into the casserole.
Return to the oven for a further 5-10 minutes or until the sauce has thickened. Serve with couscous or mashed potatoes.
B-man
