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.
Serves: 4 person(s)
Preparation Time: 20 mins
8 baby pickling onions, skins removed
8 cloves garlic, peeled
1 (1 oz) packet French onion soup mix
1 cup red wine
1 cup water
1 tsp dried thyme
2 Tbsp tomato paste, no added salt
1 tsp reduced-sodium beef stock powder
1 tsp garlic stock powder
1 (14 oz) can tomatoes in juice, no added salt, chopped
1 roasted red bell pepper, skinned and cut into quarters
1 roasted yellow bell pepper, skinned and cut into quarters
1 Tbsp cornstarch
2 Tbsp extra water
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.
Serving suggestions are not included in the nutritional analysis.
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