Short
Arnold
Lara MLamb Shanks Roasted In Red Wine
October 2nd 2006 06:24
Oh my God, this is so good. If you like meat, this is one of the most succulent, flavoursome ways to do it. And it smells amazing.
Ingredients:
6 Lamb shanks
Salt
2 Cups of Red Wine
2 Onions
2 Cans of Peeled Tomatoes
1 Cup of Vege Stock
1 Teaspoon of Chopped Garlic
2 Bay Leaves
1 Tablespoon of Dried Thyme
½ Cup of Pure Cream
3 Sprigs of Rosemary
Method:
Peel, chop and fry the onions until soft. Rub salt into the raw lamby flesh. Lightly fry the lamb in a pan to seal in the juices. If you are making a large number of shanks (usually 1-2 per person is adequate) then you made need to do a few at a time. Place the shanks in a deep dish and smother with the red wine. Pierce the flesh of the shanks with a knife and stuff some of the garlic, rosemary and thyme into the incisions. Add the tomato to the mixture in the dish along with all remaining ingredients. Stir and pour a little over the shanks, allowing the rest to sit in the bottom of the dish.
Cover the dish in foil and place in an oven at 150 degrees Celsius for two hours. After one hour has elapsed take out the dish and turn over the shanks, and stir the liquid, then replace in the oven. When the lamb has cooked for a full two hours remove from the oven and place the lamb in a serving dish. Pour the liquid into a frying pan on medium heat. Add ½ a cup of pure cream and stir into the sauce until warm. Then drizzle the sauce over the lamb and serve.
I think it looks very Medieval
Ingredients:
6 Lamb shanks
Salt
2 Cups of Red Wine
2 Cans of Peeled Tomatoes
1 Cup of Vege Stock
1 Teaspoon of Chopped Garlic
2 Bay Leaves
1 Tablespoon of Dried Thyme
½ Cup of Pure Cream
3 Sprigs of Rosemary
Method:
Peel, chop and fry the onions until soft. Rub salt into the raw lamby flesh. Lightly fry the lamb in a pan to seal in the juices. If you are making a large number of shanks (usually 1-2 per person is adequate) then you made need to do a few at a time. Place the shanks in a deep dish and smother with the red wine. Pierce the flesh of the shanks with a knife and stuff some of the garlic, rosemary and thyme into the incisions. Add the tomato to the mixture in the dish along with all remaining ingredients. Stir and pour a little over the shanks, allowing the rest to sit in the bottom of the dish.
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