LAMB SHANKS WITH RED WINE AND TOMATOES

Yields6 Servings
 6 lamb shanks each weighing about 400g
 50 g plain flour
 Salt and pepper
 ½ tsp ground cinnamon
 3 tbsp olive oil
 2 onions sliced
 4 cloves garlic sliced
 1 tbsp fresh ginger grated
 2 carrots peeled and thickly sliced
 2 bay leaves
 2 cinnamon sticks
 2 x 400g tins chopped tomatoes
 4 tbsp light soy sauce
 500 ml red wine
1

Preheat the oven to 160C/Gas 3

2

Season the flour with salt and pepper and mix in the ground cinnamon; roll the lamb shanks in the seasoned flour

3

Heat 2 tablespoons olive oil in a large casserole over high heat and brown the lamb shanks all over, in batches; remove from the pan and set aside

4

Add the rest of the oil; add the onions and cook for 2-3 minutes; add the garlic, ginger and carrots and cook, stirring for another 2 minutes; add the bay leaves and cinnamon sticks; stir in the tomatoes, soy sauce and wine and heat for 5 minutes

5

Place the shanks in a large deep oven proof dish and spoon the wine sauce over them; cover and cook in the preheated oven for about 2 hours, until the meat is very tender and the sauce is reduced and thick

6

Serve the lamb shanks piping hot with the rich wine and tomato sauce

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