Lamb shanks with tomato, red onion and basil salsa
|15 ml||fresh chillies — 573|
|1||onion — chopped|
|2||garlic — cloves, crushed|
|125 ml||wine — red|
|30 ml||tomato paste|
|fresh rosemary — chopped|
|2||tomatoes — peeled and diced|
|6||anchovy fillets — chopped|
|4||tomatoes — diced|
|1||red onion — finely chopped|
|fresh basil — handful, torn|
Preheat the oven to 180°C.
Heat the oil in a heavy bottomed casserole and fry the shanks, two at a time, until golden brown. Sauté the onion in the same casserole until golden brown and soft, and then add the garlic. Stirfry for another minute.
Add the wine, tomato paste, rosemary, bay leaf, tomatoes and anchovies and bring to the boil. Place the shanks back in the casserole, cover and roast in the oven for about 2 hours or until the meat is soft.
Make the salsa
Mix the tomato, onion and basil. Season to taste.
Remove the casserole from the oven. Take out the shanks, set them aside and keep them warm. Then reduce the sauce to a thick consistency and pour over the shanks. Serve with the salsa.
Text and image: Home