Slow-cooked lamb shanks

Slow-cooked lamb shanks

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon olive oil
4 small lamb shanks
2 tablespoons plain flour
3 garlic cloves, crushed
1 small carrot, diced
1 onion, diced
2 tablespoons salt-reduced tomato paste
1/2 cup red wine
400g tinned chopped tomatoes
1 cup salt-reduced chicken stock
1 bay leaf
2 sprigs thyme
1/4 cup green olives, pitted and cut into quarters
1/2 cup parsley leaves
green vegetables, steamed, to serve
or polenta, to serve

Method

  1. Heat the oil over a medium–high heat in a heavy-based, lidded pan large enough to fit the shanks. Lightly dust the shanks in flour, then add to the pan and brown well. Remove the shanks from the pan.
  2. Add the garlic, carrot and onion to the pan and cook for 2 minutes. Add the tomato paste and cook for a further 2 minutes. Return the shanks to the pan along with the wine, tomatoes, stock, bay leaf and thyme. Cover with the lid and simmer for 2 hours or until the meat is falling off the bone.
  3. Remove from the heat and stir in the olives. Garnish with parsley and serve with polenta or steamed green vegetables.

Note

  • If a layer of oil appears on the surface when you remove the shanks, carefully spoon out as much as you can, then lay two pieces of paper towel on top of the sauce and gently remove. This will soak up any excess oil.
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Tiffiny's Lighten Up Cookbook
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