LAMB SHANKS IN RED WINE SAUCE
Ok hier is een van my gunsteling resepte.
- olive oil
- 4 – 6 lambshanks (400 – 500 g a piece)
- 2 tablespoons sugar
- 2 cups dry red wine
- 2 cups beef stock
- 4 – 5 cloves garlic, crushed
- 30 g butter
- 1 brown onion, chopped finely
- 3 celery sticks, chopped finely
- 2 large carrots, chopped
- 2 tablespoons tomato paste
- 4 sprigs rosemary/1 teaspoon dried
- 4 sprigs thyme/1 teaspoon dried
- 1 tablespoon cornflour
Heat oil in a pan.
Add lamb and cook all over until brown.
Pour oil in a large baking dish.
Heat over medium heat.
Add garlic.
Cook for a minute, stirring constantly so garlic doesn’t burn.
Stir in wine, sugar and stock.
Bring to boil.
Place lamb shanks in baking dish, in oven.
Cook for 4 – 4 ½ hours 130°C.
Turning meat twice during cooking.
Approximately 1 hour into cooking add rosemary, thyme and tomato paste.
Melt butter in a frying pan.
Cook onion and celery until soft.
Boil carrots separately until soft.
Set both aside to add to the end.
Once lamb is cooked, remove and wrap in foil – keep warm.
Return baking dish to heat and mix in cornflour to red wine sauce.
Mix constantly until thicken.
Serve with mash and veggies.
Recipe posted by Bernadene Kruger
Photo: Dricus Bosman
Sondag middagete was perfek met lamb shank, kapokaartappels, uieringe en groenbone.
As basis het ek die resep gebruik, maar dit bietjie aangepas na my eie smaak.
Ek het dit garneer met bossies vars tiemie, roosmaryn en bros gebraaide uieringe.
