| 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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