Lamb shanks with tomato, red onion and basil salsa

Flavoursome tomato salsa with tender roasted shanks.
 
recipes, lamb, roast
Image by:
Recipe from: 10 June 2015
Preparation time: 30 min
Cooking time: 2h
 
 

Ingredients

 
  • 15
    ml
    olive oil
  • 4
    lamb shanks
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 125
    ml
    red wine
  • 30
    ml
    tomato paste
  • freshly chopped rosemary
  • 1
    bay leaf
  • 2
    tomatoes, peeled and diced
  • 6
    anchovy fillets, chopped
  • SALSA:
  • 4
    tomatoes, diced
  • 1
    red onion, finely chopped
  • handful of basil leaves, roughly torn
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180°C.

Heat the oil in a heavy bottomed casserole and fry the shanks, two at a time, until golden brown. Sauté the onion in the same casserole until golden brown and soft, and then add the garlic. Stirfry for another minute.


Add the wine, tomato paste, rosemary, bay leaf, tomatoes and anchovies and bring to the boil. Place the shanks back in the casserole, cover and roast in the oven for about 2 hours or until the meat is soft.

Make the salsa

Mix the tomato, onion and basil. Season to taste.

Remove the casserole from the oven. Take out the shanks, set them aside and keep them warm. Then reduce the sauce to a thick consistency and pour over the shanks. Serve with the salsa.

Text and image:
Home

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: roast  |  lamb  |  recipes
 

NEXT ON FOOD24X

Lentil frikkadels

2016-09-26 00:00
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 
 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Lentil frikkadels
Meatless "meatballs" for a meat-free dinner any day of the week.
Prep time:  15 min
Cooking time:  10 min
See this week's meals
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.