Donna Hay's Lamb shanks with tomato and rosemary
- Number of Servings: 6
Ingredients
Lamb Shank, 1000 grams plain flour, 30 gram(s) Olive Oil, 2 tbsp Onions, raw, 2 medium (2-1/2" dia) Garlic, 4 cloves Red Wine, 8 fl oz beef stock, 2.5 cup Canned Tomatoes, 400 gramsRosemary, 1 tbsp Parsley, 2 tbsp
Toss the lamb shank in flour, shaking off any excess. Place half of the oil in a large, deep frying pan over high heat. Add the shanks and brown well. Remove and set aside.
Add the remaining oil to the pan and cook the oinions and garlic until golden. Return the shanks to the pan. Add the wine, stock, tomatoes and rosemary and bring to the boil. Reduce the heat, cover and simmer for 1 hour.
Remove the shanks and continue to simmer the sauce, uncovered, for 10 minutes or until reduced and thickend.
Return the shanks to the pan with the parsley, salt nad pepper. Mix through and serve with mashed potatoes. serves 4
Classics 1 pp96
Number of Servings: 6
Recipe submitted by SparkPeople user SHIHOKO.
Add the remaining oil to the pan and cook the oinions and garlic until golden. Return the shanks to the pan. Add the wine, stock, tomatoes and rosemary and bring to the boil. Reduce the heat, cover and simmer for 1 hour.
Remove the shanks and continue to simmer the sauce, uncovered, for 10 minutes or until reduced and thickend.
Return the shanks to the pan with the parsley, salt nad pepper. Mix through and serve with mashed potatoes. serves 4
Classics 1 pp96
Number of Servings: 6
Recipe submitted by SparkPeople user SHIHOKO.
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 11.8 g
- Cholesterol: 106.7 mg
- Sodium: 719.7 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.6 g
- Protein: 38.4 g
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