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
Method
- 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.
Notes & Tips
This recipe (and many more) can be found on the Sandhurst Fine Foods website www.sandhurstfinefoods.com.au
