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Thursday, March 31, 2016

Lamb Shanks In A Tomato Basil Sauce

Total Time: 2 hrs Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ingredients

  • Servings: 4
  • 3 kg lamb shanks, french cut (about 8 of them)
  • 2 tablespoons olive oil
  • 50 g butter
  • 6 garlic cloves, sliced
  • 1/4 cup plain flour
  • 2 cups beef stock
  • 1/2 cup red
  • 1 (425 g) can tomato puree or 1 (425 g) can chopped tomatoes, and puree yourself
  • 1 bunch green onion (scallions spring onions)
  • 1 cup shredded fresh basil
  • 3 medium tomatoes, peeled and chopped

Recipe

  • 1 heat the oil in a pan and cook the shanks in batches until browned; transfer to a baking dish.
  • 2 heat the butter in a pan and add the garlic and flour, cook stirring until the flour is lightly browned.
  • 3 remove from the heat and gradually stir in the stock, and tomato puree, simmer uncovered for about 20 minutes until the sauce is slightly thickened.
  • 4 pour the sauce over the shanks and bake covered in a moderately slow oven for 1-1/2 hours at 160dc 325d f.
  • 5 add the onion, basil and tomatoes and bake covered for about a further 20 minutes or until the mixture boils.

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