Tender lamb shanks in red wine with onion, garlic and tomatoes.
Preparation Time: 20 mins
Cooking Time: 2 hrs
Yield: 4 x lamb shanks
Preheat oven to 325°F.
Place lamb shanks, onions and garlic cloves in a large casserole dish.
Combine the soup mix, wine, water, thyme, tomato paste, beef stock powder, and garlic stock powder in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in preheated oven for 1-1/2 hours, stirring once after about 1 hour.
Add the bell peppers; cover and cook for a further 30 minutes.
Skim any excess fat from the top of the sauce. Combine the cornstarch and water, and stir into the casserole.
Return to the oven for a further 5 to 10 minutes or until the sauce has thickened.
Serve with couscous or mashed potatoes.
Serving suggestions are not included in the nutritional analysis.
Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.