Italian-Style Lamb Shanks
Tender lamb shanks in red wine with onion, garlic and tomatoes.
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.
Tips:
Casseroles like these are good made a day ahead. Cool quickly, then refrigerate. To serve, remove excess fat off the top, then reheat thoroughly.