Braised lamb shanks are easy to portion, simple to cook and delectable to eat. This dish is a great entertaining option.
Equipment: Hart 250 mm J7 Pot & Hart Large Roaster
Prep time: 10 mins
Cooking time: 4 hours
Serves: 4 people
Ingredients
2 tbsp sunflower oil (30 ml)
4 lamb shanks
2 onions, peeled and sliced
¼ of each red, yellow and green pepper,
thickly sliced
4 cloves garlic, peeled and crushed
3 tbsp tomato paste (45 ml)
1 cup red wine (250 ml)
2 cups vegetable stock (500 ml)
1 can chopped tomatoes (410 g)
3 tbsp fresh basil (45 ml)
Salt and freshly ground black pepper
Method
- Preheat oven to 180°C.
- In a large saucepan, heat oil to high heat and brown shanks to seal meat on all sides.
- Remove and set aside.
- Reduce heat to medium, and add onion, peppers and garlic to the saucepan.
- Cook for 5 minutes, stirring continuously, until veggies start to soften.
- Add tomato paste, red wine and stock.
- Return shanks to pan.
- Add tomatoes and basil, and season with salt and pepper.
- Transfer the shanks and veggie mixture to a roaster.
- Cover and roast in oven for 2½ hours.
- Remove lid and cook for another hour.
- To serve, spoon mashed potatoes into 4 deep bowls, place shanks on top and spoon veggie sauce around.
