| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 8 | sm | Or 4 Med. Lamb Shanks |
| 45 | ml | Olive Oil |
| 50 | g | Tomato Puree |
| 2 | Carrots; Sliced | |
| 125 | g | Canned Tomatoes; Chopped |
| 350 | ml | Red Wine |
| 350 | ml | Lamb Stock |
| 5 | ml | Rosemary Leaves; Finely Chopped |
| 5 | ml | Thyme Leaves; Finely Chopped |
| 2 1/2 | ml | Allspice |
| Salt And Freshly Ground Black Pepper | ||
| 5 | ml | To 10 Arrowroot, Mixed With A Little Water |
| Thyme Sprigs; To Garnish |
INSTRUCTIONS
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. Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 13:37:18 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : All recipes taken from "The Masterchef Collection", Ebury Press, L 12.99.
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