Recipe

Braised lamb shanks with sun-dried tomatoes

Tender lamb shanks with sun-dried tomato for special occasions.

Mar 31, 2010 1:00pm
  • 2 hrs 45 mins cooking
  • Serves 8
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Ingredients

Braised lamb shanks with sun-dried tomatoes
  • 3 kilogram large lamb shanks
  • plain flour, for dusting
  • 2 tablespoon olive oil
  • 12 baby onions (300g)
  • 1/2 cup (55g) drained sun-dried tomatoes
  • 1/2 cup (125ml) port
  • 1 1/2 cup (375ml) dry red wine
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon finely chopped fresh parsley

Method

Braised lamb shanks with sun-dried tomatoes
  • 1
    Toss lamb in flour; shake away excess flour. Heat oil in large baking dish; cook lamb, in batches, until browned all over. Drain on absorbent paper.
  • 2
    Return lamb to dish; add onions, tomatoes, port, wine and stock. Cover; cook in moderate oven about 2 hours or until lamb is tender.
  • 3
    Remove lamb from dish; keep warm. Simmer pan juices over heat until thickened slightly.
  • 4
    Serve lamb with pan juices; sprinkle with parsley.

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