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| 2 teaspoons olive oil 4 lamb shanks, tipped Freshly ground or cracked black pepper, to taste 2 tablespoons plain flour 2 cloves garlic, crushed 1 large onion, sliced 2 turnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks 2 sticks celery, sliced 150g mushrooms, sliced 400g can whole tomatoes 1 2/3 cup (400mL) water ½ cup red wine (optional) A few fresh herbs (parsley, thyme, marjoram, oregano) or ½ teaspoon dried Italian herbs |
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Tipped or Frenched lamb shanks are prepared by detaching the meat from the top of the bone and pushing it down removing the skin and gristle. 25 minutes preparation + 2-2½ hours cooking Preheat oven to 160°C. Heat oil in a frypan. Toss lamb with flour and pepper in a plastic bag.
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Tip in remaining seasoned flour from the plastic bag. Add tomatoes and water and stir into vegetables. Add red wine and herbs. Variation Serving suggestion |
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