Recipe Categories
Lamb & Beef etc :: Braised Lamb Shanks in a Rich Herb Sauce
4 tsp olive oil
550gm lamb shanks
¼ cup flour
1 large carrot, peeled and chopped
1 stick celery, peeled and chopped
1 large red onion, finely diced
1 large leek, washed well and chopped
120gm kumara, peeled and chopped
3 cloves garlic, crushed
¼ cup balsalmic vinegar or ½ cup red wine
400gm can tomatoes
1 cup water
½ cup beef stock
1 tbsp seed mustard
Sprig fresh rosemary
Salt and pepper
½ cup parsley, chopped
Heat oil in large pot. Dust shanks with flour and brown in the hot oil. Remove from pan and add carrot, celery, onions, leek, kumara and garlic. Cook on a low heat until soft. Add vinegar or wine, allow to caramelise slightly and then add tomatoes, water, stock, mustard, rosemary, salt and pepper.
Bring to the boil, add the shanks and simmer slowly covered for 1 ½ - 2 hours (either on stove top or in oven at 180C). Serve garnished with celery.
Other Lamb & Beef etc recipes: Meatball Potato & Tomato Stew, Lamb Fillet Mustard Bacon Wraps, Braised Lamb Shanks in a Rich Herb Sauce, Beef Provencale, Moussaka, Cassoulet, Rack of Lamb with a Provencale Crust, Ham, Potato & Herb Pie
