Lamb shanks with tomato basil sauce
Recipe supplied by: Sharon Jackson
Ingredients
- 2 tablespoons oil
- 3kg (about 8) lamb shanks
- 50g butter
- 6 cloves garlic, sliced
- 35g (¼ cup) plain flour
- 500ml (2 cups) beef stock
- 125ml (½ cup) dry red wine
- 425g can tomato puree
- 1 bunch (about 16) spring onions
- 1 cup shredded fresh basil
- 400g (3 medium) tomatoes, peeled, chopped
Method
- Heat oil in pan, cook shanks in batches until browned; transfer shanks to slow cooker.
- Heat butter in pan, add garlic and flour, cook, stirring, until flour is lightly browned. Remove from heat, gradually stir in stock, wine and puree, bring to boil, simmer 10 minutes. Pour over shanks in cooker. Cook, covered, 4 hours. Add onions, basil and tomatoes, continue cooking 3 hours or until tender . .
Cooking Tips & Tricks
To serve
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- Number of serves: 6
- Preparation time:
- Cooking time: More than 1 hour
- Nutrition Facts:
- Recipe Uploaded: 25/04/2015
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