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Lamb shanks in tomato and basil sauce

Recipe from: 6/5/1997 12:00:00 AM
Ingredients 10
Servings 6


  • 2
    lamb shanks
  • salt and freshly ground black pepper
  • oil and butter for frying
  • 6
    cloves garlic, crushed
  • 65
    cake flour
  • 3
    ripe tomatoes, skinned and finely chopped
  • 125
    red wine
  • 375
    meat stock
  • 210
    tomato purée
  • 65
    freshly chopped basil


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.

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