Braised Lamb Shanks~

* Exported from MasterCook *

Braised Lamb Shanks~

Recipe By : The Sunday Telegraph, Masterchef Collection, Menu 11
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Small Or 4 Med. Lamb Shanks
45 Milliliters Olive Oil
50 Grams Tomato Puree
2 Carrots -- Sliced
125 Grams Canned Tomatoes -- Chopped
350 Milliliters Red Wine
350 Milliliters Lamb Stock
5 Milliliters Rosemary Leaves -- Finely Chopped
5 Milliliters Thyme Leaves -- Finely Chopped
2 1/2 Milliliters Allspice
Salt And Freshly Ground Black Pepper
5 Milliliters To 10 Arrowroot, Mixed With A Little Water
Thyme Sprigs -- To Garnish

Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and
saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2
minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice
and seasoning. Bring to the boil.

Heat the remaining olive oil in a heavy-based frying pan and brown the lamb
shanks on all sides. Add the lamb to the casserole, cover and cook in a
preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to
time, until the meat comes away from the bone easily. Lower the oven
temperature
to 110 C (225 F).

Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep
warm in the oven. Strain the sauce into a saucepan and boil steadily until
reduced by about half. Add the arrowroot to thicken the sauce slightly if
necessary and heat, stirring, until thickened. Place the lamb on a warmed
serving plate and pour on the sauce. Garnish with thyme and serve.

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NOTES : All recipes taken from "The Masterchef Collection", Ebury Press, L
12.99.