Braised Lamb-Shank with Chopped Tomatoes.
Recipe below:
2 teaspoons olive oil...
4 lamb shanks
2 brown onions, cut in wedges
2 garlic cloves, crushed
3-4 sprigs fresh rosemary
800g can tomatoes, undrained, roughly chopped
1 eggplant, peeled, diced
250mls (1 cup) dry red wine
250mls (1 cup) water
3-4 dried bay leaves
1 lemon
1/2 cup chopped fresh parsley
1 extra garlic clove, finely chopped
Preheat oven to 170°C. Heat olive oil in heat-resistant casserole dish over medium- high heat and cook lamb shanks for 10 minutes or until browned. Transfer to a plate. Add onions, garlic and rosemary to dish and cook over medium heat for 5 minutes. Return lamb shanks to dish. Stir in tomatoes, eggplant, wine, water and bay leaves. Bring to the boil. Cover and cook in preheated oven for 2 hours.
Meanwhile, peel rind from the lemon, remove white pith and cut rind into thin strips. Combine lemon rind with the parsley and extra garlic. Sprinkle over lamb shanks and serve.
Recipe below:
2 teaspoons olive oil...
4 lamb shanks
2 brown onions, cut in wedges
2 garlic cloves, crushed
3-4 sprigs fresh rosemary
800g can tomatoes, undrained, roughly chopped
1 eggplant, peeled, diced
250mls (1 cup) dry red wine
250mls (1 cup) water
3-4 dried bay leaves
1 lemon
1/2 cup chopped fresh parsley
1 extra garlic clove, finely chopped
Preheat oven to 170°C. Heat olive oil in heat-resistant casserole dish over medium- high heat and cook lamb shanks for 10 minutes or until browned. Transfer to a plate. Add onions, garlic and rosemary to dish and cook over medium heat for 5 minutes. Return lamb shanks to dish. Stir in tomatoes, eggplant, wine, water and bay leaves. Bring to the boil. Cover and cook in preheated oven for 2 hours.
Meanwhile, peel rind from the lemon, remove white pith and cut rind into thin strips. Combine lemon rind with the parsley and extra garlic. Sprinkle over lamb shanks and serve.
