Lamb Shanks With Tomato Olives Recipes

LAMB SHANKS WITH TOMATO & OLIVES

Steps:

• Preheat oven to 180°C/160°C fan forced.
• Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
• Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
• Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
• Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
• Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
• Sprinkle extra basil leaves over lamb and sauce.
• Serve hot.

LAMB SHANKS IN A TOMATO BASIL SAUCE

Steps:

• Heat the oil in a pan and cook the shanks in batches until browned; transfer to a baking dish.
• Heat the butter in a pan and add the garlic and flour, cook stirring until the flour is lightly browned.
• Remove from the heat and gradually stir in the stock, wine and tomato puree, simmer uncovered for about 20 minutes until the sauce is slightly thickened.
• Pour the sauce over the shanks and bake covered in a moderately slow oven for 1-1/2 hours at 160dC 325D F.
• Add the onion, basil and tomatoes and bake covered for about a further 20 minutes or until the mixture boils.

BRAISED LAMB SHANKS WITH TOMATOES AND ROSEMARY

Steps:

• Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary.