Easy Braised Lamb Shanks
Easy Braised Lamb Shanks recipe
Yield
4 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb shanks
|
*
|
| 3 | tablespoons |
tomato purée (passata)
|
|
| 2 | each |
carrots
sliced |
|
| ½ | cup |
tomatoes
chopped |
|
| 1 ½ | cup |
red wine
|
*
|
| 1 ½ | cup |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb shanks
|
*
|
| 45 | ml |
tomato purée (passata)
|
|
| 2 | each |
carrots
sliced |
|
| 118 | ml |
tomatoes
chopped |
|
| 355 | ml |
red wine
|
*
|
| 355 | ml |
stock
|
|
Directions
Heat half of the olive oil in a heavy flame-proof casserole.
Add the onion and sauté for 3 to 4 minutes until soft.
Add the garlic and cook for a further 2 minutes.
Add the tomato purée, carrots, tomatoes, wine, stock, herbs, allspice and seasoning.
Bring to the boil.
Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides.
Add the lamb to the casserole, cover and cook in a preheated oven for 1½ to 2 hours, stirring from time to time, until the meat comes away from the bone easily.
Lower the oven temperature.
Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven.
Strain the sauce into a saucepan and boil steadily until reduced by about half.
Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened.
Place the lamb on a warmed serving plate and pour on the sauce.
Garnish with thyme and serve.
