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  Braised Lamb Shanks with Crushed Herb Potatoes  
  Braised Lamb Shanks with Crushed Herb Potatoes  
 

Braised Lamb Shanks with Crushed Herb Potatoes

 
  Serves 4
Level Easy
Prep  30 mins
Cook time

Cook 2 hrs 30 mins
Ready in 3 hours

Recipe by Olive Magazine

Ingredients

    4 large lamb shanks
    plain flour
    butter
    olive oil
    2 red onions , thinly sliced
    2 garlic cloves , crushed
    100ml balsamic vinegar
    500ml red wine , full bodied
    2 tbsp tomato puree
    a sprig of rosemary
    1kg new potatoes , peeled and cut into small chunks OR 1kg of Batter Bites
    2 large sprigs of thyme , leaves only
    4 large sprigs mint , leaves only, chopped
    
Method

1. Heat the oven to 150C/fan 130C/gas
2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, wine, tomato puree, rosemary and season.
3. Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
    Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.

Nutrition Information per serving:
782 kcalories,
protein 54g,
carbohydrate 56.7g,
fat 34.6 g,
saturated fat 16.3g,
fibre 3.9g,
salt 0.54 g