Lamb: Lamb Casseroles: Italian-Style Lamb Shanks

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

Author: CalorieKing
Date: July 12, 2011

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)
Yield: 4 x lamb shanks

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

Ingredients:

4 lamb shanks, trimmed (10 oz each)
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

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, 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.

Variations:

Serve with couscous or mashed potatoes.

Serving suggestions are not included in the nutritional analysis.