Italian-Style Lamb Shanks 

Rating: (14 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Tender lamb shanks in red wine, onion, garlic and tomatoes.

Suggestions:

Casseroles like these are good made a day ahead. Cool quickly, then refrigerate.

To serve, remove excess fat off the top, then reheat thoroughly.

Ingredients:

4 lamb shanks, trimmed (300g each)

8 baby pickling onions, skins removed

8 garlic cloves, peeled

1 pkt Maggi French Onion Soup Mix

1 cup red wine

1 cup water

1 tsp dried thyme

2 Tbsp tomato paste, reduced salt

1 tsp Maggi Beef Stock Powder

1 tsp Maggi Garlic Stock Powder

400 g can tomatoes in juice, chopped

1 roasted red capsicum, skinned and cut into quarters

1 roasted yellow capsicum, skinned and cut into quarters

1 Tbsp cornflour

2 Tbsp extra water

Directions:

Preheat oven to 160C.

Place lamb shanks, onions and garlic cloves in a large casserole dish.

Combine the soup mix, wine, water, thyme, tomato paste and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Cover casserole. Cook in oven for 1 1/2 hours, stirring once after about 1 hour.

Add the capsicums; cover and cook for a further 30 minutes.

Skim any excess fat from the top of the sauce. Combine the cornflour and water, and stir into the casserole.

Return to the oven for a further 5-10 minutes or until the sauce has thickened.

Variations:

Serve with couscous or mashed potatoes, if desired. Serving suggestions and garnishes not included in nutritional information.

Author:

Maggi

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