Recipe

Lamb shank and tomato stew

Sep 30, 2011 2:00pm
  • 15 mins preparation
  • 2 hrs 55 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 3 clove garlic, crushed
  • 4 lamb shanks, trimmed
  • 1 1/2 cup (375ml) dry red wine
  • 325 gram swiss brown mushrooms, sliced
  • 1 bunch baby carrots, peeled, halved lengthways
  • 1 cup basil
  • 500 gram potatoes, peeled, roughly chopped
  • 1/4 cup (60ml) milk, hot
  • 20 gram butter, chopped
  • 1 bunch broccolini, steamed, to serve

Method

  • 1
    Preheat oven to 160°C or (140°C fan-forced). Heat oil in an 8 cup-capacity flameproof casserole dish on medium. Cook onion and garlic for 5 minutes, or until browned. Remove.
  • 2
    Increase heat to high. Cook shanks, turning, for 5 minutes, until brown. Remove.
  • 3
    Add wine and bring to boil. Return lamb and onion and garlic to pan with tomato. Season to taste. Cover and bake for 2 hours.
  • 4
    加入蘑菇和胡萝卜。封面。烤45英里nutes, or until lamb is tender. Cool slightly. Stir in half of basil.
  • 5
    Meanwhile, cook potato in boiling water for 12-15 minutes, until tender. Drain. Mash with milk and butter. Season to taste.
  • 6
    Serve lamb shanks with mash, vegetables, sauce, remaining basil and steamed broccolini.

The Latest from Food To Love