This week we are welcoming Liz from the awesome blog EmmaEats…and Katie too! Liz’s recipe is just what you need on a snowy winter’s day, a rich and hearty dish that sticks to your ribs! Lamb Shanks Braised with Red Wine and Vegetables is a meal in a pot, just add polenta, rice or pasta and you’re done!
Don’t miss another great recipe from Liz ‘Tuna Pasta with Tuna, Garlic and Capers‘ in the Winter 2014 issue – just click here!
|Lamb Shanks Braised with Red Wine and Vegetables|
- 4 lamb shanks
- 1/2 teaspoon freshly ground black pepper
- a few tablespoons of extra-virgin olive oil
- 1 large Spanish onion, chopped
- 4 medium carrots, diced
- 6 cloves garlic, minced
- 1 cup dry red wine
- 1-796ml can San Marzano-style whole tomatoes
- 1 360ml bottle tomato passata
- 300g frozen chopped spinach, thawed
- 1 heaping tablespoon dried basil
- 3/4 teaspoon coarse salt
- polenta, pasta or fresh bread (to serve, optional)
- Preheat oven to 350ºF.
- Sprinkle pepper over the lamb shanks. In a large oven-proof pot, heat 2 tbsp of the oil over medium-high heat. Add the lamb shanks and brown them on all sides. Transfer to a bowl and pour off the fat from the bottom of the pot.
- Reduce heat to medium and add the onion, carrots and garlic. Fry, stirring often until the onion is softened. Stir in the wine, tomatoes, tomato passata, spinach, basil and salt. Break up the tomatoes and then add the lamb and accumulated juices back into the pot arranging the lamb in a single layer. Cover and bake until the lamb is tender and separates easily from the bone (about 2 1/2-3 hours). Remove the lid and roast for another 15-20 minutes to allow the sauce to reduce slightly and meat to brown. Skim off fat and serve with your choice of polenta, pasta or fresh bread.