Lamb shanks! just by its name one gets scared too cook cause of the time consumption. But with this recipe, you cut down the time by half and if you have a slow cooker, it is the best way to cook it. I cooked it in the oven. Cook it, it is a nice comfort food. If you are fond of shanks, short ribs can be used. Perfect for a family on a weekend.
Serves 2
Time: 2 hours
2 big or 4 small lamb shanks
2 tbs olive oil
1 cup chopped onions
1 cup chopped carrots
3-4 garlic minced
1/2 cup red wine
2 cups beef stock
1 tbs tomato puree
1 cup chicken stock
1 tbs fresh rosemary chopped or 1 tsp dried
Method
Season the shanks very well. Heat the oil in an open pan and brown the shanks on all the sides very well so that the meat is sealed. Remove from the pan.
In the same pan, add little more oil and saute the onions, garlic and the carrots till soft, for about 3-4 minutes.
To this add the red wine. Bring to a boil and then add both the stocks, tomato puree and the chopped rosemary ( you can use either beef or chicken only, I use both to enhance the taste ). Bring to an another boil.
Return the shanks to the pan. Coat the shanks well and tip the pan into the preheated oven at 180'C for 2 hours till the meat is fork tender. It is not necessary that it will take exactly 2 hours, it depends on the quality of the meat. Mine took about 2 hours.
Remove from the oven and let it rest a bit. Then serve it on hot orzo, mashed potatoes or rice.
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