Lamb shanks with garlic, rosemary & tomato

Recipe from: 6/1/1996 12:00:00 AM
lamb shanks

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 4
    lamb shanks
  • 10
    cloves of garlic
  • 2
    medium onion2
  • 2
    bay leaves
  • 4
    sprigs fresh rosemary
  • 1
    whole peeled chopped tomatoes
  • 300
  • 300
    red wine


10 mins
1. Put shanks in a heavy casserole which will hold them easily but snugly in a single layer.
2. Peel garlic and onion, and slice the onion into thick rings. Put all the ingredients in the casserole with wine and stock to cover the lamb by about two-thirds.
3. Season, and bring to a boil on the hob. Then cover the pot and bake at 170 ºC for about 3 1/2-2 hours; there's a lot of latitude in the cooking time - the lamb will be equally good whether just cooked or falling off the bone.
4. Skim the cooking liquid of fat, and reduce it, if you wish, by cooking on high heat for a few minutes. Test for seasoning.

Read more on: bake  |  lamb

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