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Lamb shanks with mint sauce

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 10
Servings 6


  • 6
    lamb shanks
  • 15
    olive oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    fresh thyme
  • 2
    bay leaves
  • 125
    chopped fresh mint leaves
  • 410
    crushed tomatoes
  • 500
    vegetable stock
  • 65
    white wine


Preheat oven to 200 ºC. Place shanks in a baking dish in a single layer, close together. Season and bake uncovered, for 20 minutes. Turn shanks over, reduce oven to 180 ºC and bake for a further 20 minutes. Heat oil in heavy-based frying pan. Add onion and garlic and stir-fry for 5 to 8 minutes, or until onion is soft. Stir in the thyme, bay leaves and half of the mint leaves. Scatter onion and herbs over meat, return to the oven and cook, uncovered, for 15 minutes. Combine tomato, stock and wine and pour over the meat. Cover the dish tightly with foil or lid and bake for a further 1 hour 15 minutes. Garnish with the remaining mint and serve with rice or pasta.

Read more on: bake  |  lamb

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