Recipe By : The Sunday Telegraph, Masterchef Collection
Serving Size : 1 Preparation Time :0:00
Categories : Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 sm Lamb shanks (4 md)
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 -- finely chopped
5 ml Thyme -- finely chopped
2 1/2 ml Allspice
Salt
Black pepper -- freshly ground
5 ml Arrowroot -- up to 10 ml,
- mixed with a little water
Thyme sprigs -- for garnish
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.
