Tomato based lamb shanks recipe best

  • 6 lamb shanks
  • 2 onions, finely chopped
  • 4 carrots, finely chopped
  • 4 garlic clove cloves, finely sliced
  • 2 tins, chopped tomato plants
  • 1 tin tomato puree
  • 750dl / 3 cups lamb stock
  • 3tsp sugar
  • ½ teaspoon dried mint
  • 1tsp dried parsley
  • salt & pepper to taste
  • 500g / 3-4 cups polenta, cooked based on package instructions
  • 2tbsn butter/margarine
  • number of parmesan/ pecorino
  1. preheat the oven to 200°c.
  2. Inside a large casserole pot/ nederlander oven, brown the shanks in a little bit of oil. Remove from pot and hang aside.
  3. Within the same pot, add a little more oil and fry the onions and carrots before the onions are soft and translucent. Add some garlic clove and saut for an additional minute.
  4. Add some chopped tomato plants, tomato puree and lamb shanks into the pot.
  5. Combine the lamb stock using the sugar and herbs and pour in to the pot.
  6. Cover and put right into a pre-heated oven.
  7. Permit the lamb shanks to braise to have an hour at 200°c then turn the oven lower to 160°c and permit to braise for an additional hour or so before the meat is removed the bone easily.
  8. Stir the butter and cheese in to the polenta (this really is optional) and serve using the lamb shanks.

Alida Ryder is really a South African food author and blogger. She's a love for easy and scrumptious food, in addition to fun and healthy family cooking. She shares her tips and recipes on her behalf Simply Scrumptious blog not to mention at Honest Cooking.

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