Tomato-braised lamb shanks

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 16
Servings 6
Time

Ingredients

  • 6
    lamb shanks
  • salt and pepper
  • 2
    onions, cut into chunks
  • 5
    garlic cloves, crushed
  • 500
    ml
    prepared sun-dried tomatoes in vinaigrette, or
  • 250
    ml
    chopped sun-dried tomatoes
  • fresh basil
  • sprigs of rosemary and thyme
  • 1
    bunch spring onions
  • 750
    ml
    red wine
  • 6
    peeled potatoes
  • 15
    ml
    cornflour
  • 750
    ml
    water
  • 100
    g
    butter
  • small bunch spinach
  • 50
    ml
    milk or cream
 

Method

 
Preheat the oven to 160 °C.
Season the shanks with salt and pepper and place in an ovenproof dish along with the onions, garlic and sun-dried tomato vinaigrette.
Add plenty of fresh herbs and the spring onions.
Mix the red wine and water and add. Cover with foil.
Braise in the oven for about four hours or until the shanks are tender and done.
Remove the meat from the dish.
Pour the pan juices into a food processor and process until smooth.
Pour into a saucepan and bring to the boil.
Make a paste with cornflour to thicken the sauce.
Boil potatoes till soft, mash, add butter, milk and spinach and mix.
Serve with shanks and garnish with deep-fried baby spinach leaves and wontons.
 

Read more on: roast  |  lamb
 

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