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March 2019

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Braised Lamb Shanks Recipe

Braised Lamb Shanks recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Braised Lamb Shanks recipe  PDF



8 Small Or 4 Med. Lamb Shanks
45 Milliliters Olive Oil
50 Grams Tomato Puree
2 Carrots Sliced
125 Grams Canned Tomatoes Chopped
350 Milliliters Red Wine
350 Milliliters Lamb Stock
5 Milliliters Rosemary Leaves Finely Chopped
5 Milliliters Thyme Leaves Finely Chopped
2 1/2 Milliliters Allspice
Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mi ed With A Little Water
Thyme Sprigs To Garnish
Heat half of the olive oil in a heavy flame proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil.
Heat the remaining olive oil in a heavy based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F).
Lift the lamb shanks out of the casserole and place in an oven proof dish keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.

Braised Lamb Shanks recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
746 people have voted
Last Reviewed on 2019-03-19



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