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Provincial Style Braised Lamb Shanks
Serves 4
Ingredients:
1 tablespoon olive oil
4 frenched lamb shanks
1 large leek (white part only), sliced
1 medium carrot, diced
4 cloves garlic, crushed
½ cup white wine
400g can chopped tomatoes
¾ cup beef stock
1/3 cup drained Sandhurst Sun-dried Tomatoes, chopped
4 bay leaves
2 teaspoons cornflour
1 tablespoon Sandhurst Olive Pate
To Serve:
creamy mashed potato
chopped parsley
Here's How:
- Preheat oven to 180°C.
- Heat oil in a large flameproof casserole dish; cook lamb in 2 batches until browned. Remove lamb and add leek and carrot; stir over a medium heat for 5 minutes or until leek has softened. Add garlic and cook, stirring 1 minute longer. Add wine and simmer 3 minutes. Stir in tomatoes, stock, sun-dried tomatoes and bay leaves. Return lamb to dish and stir to combine.
- Cover and place in oven. Cook for 2 hours, turning lamb shanks halfway through cooking time.
- Remove lamb from sauce and cover with foil to keep warm. On stove top, heat sauce to simmering. In a small bowl, blend cornflour with 1 tablespoon water and add to sauce; stir until thickened. Stir in olive pate. Serve shanks with mashed potato and sauce. Sprinkle with parsley.
Cook's tip: Steamed rice or couscous can replace mashed potato.
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Stylish Stuffing
