Lamb shanks in tomato and basil sauce

Name: Lamb shanks in tomato and basil sauce
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 2.00 kg lamb shanks; sea salt and freshly ground black pepper; oil and butter for frying; 6.00 garlic cloves, crushed; 65.00 ml flour cake; 3.00 tomatoes peeled and finely chopped; 125.00 ml wine red; 375.00 ml stock meat; 210.00 g tomato purée; 65.00 ml fresh basil chopped

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (10)

2.00 kg	lamb shanks
	sea salt and freshly ground black pepper
	oil — and butter for frying
6.00	garlic — cloves, crushed
65.00 ml	flour — cake
3.00	tomatoes — peeled and finely chopped
125.00 ml	wine — red
375.00 ml	stock — meat
210.00 g	tomato purée
65.00 ml	fresh basil — chopped

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Method:

Season the meat with salt and pepper and brown in heated oil and butter. Remove from the pan.
Sauté the garlic and add the cake flour. Mix well to remove any lumps. Add the tomatoes and mix. Add the red wine, stock and tomato purée and heat until the mixture comes to the boil. Add the shanks and season with basil and salt and pepper to taste. Reduce the heat and simmer until the shanks are tender.
Serve with rice.
Serves 6.