Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 2 hrs 10 mins

Tender lamb shanks in red wine with onion, garlic and tomatoes.

Suggestions:

Casseroles like these are good made a day ahead. Cool quickly, then refrigerate.
To serve, remove excess fat off the top, then reheat thoroughly.

Ingredients:

8 baby pickling onions, skins removed

8 garlic cloves, peeled

1 cup red wine

1 cup water

1 tsp dried thyme

2 Tbsp tomato paste, reduced salt

400 g can tomatoes in juice, chopped

2 Tbsp extra water

1 tsp beef stock powder

1 tsp garlic stock powder

1 Tbsp cornstarch

4 lamb shanks, trimmed (10 oz each)

1 pkt french onion soup mix

1 roasted red pepper, skinned and cut into quarters

1 roasted yellow pepper, skinned and cut into quarters

Directions:

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 and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about 1 hour.

Add the 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 5-10 minutes or until the sauce has thickened. Serve with couscous or mashed potatoes.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network