Ingredients
· 2 tsp. olive oil
· 4 lamb shanks
· 2 onions; cut into wedges
· 1 cup red wine
· 2 cups beef stock
· 1 cup tomato puree
· 1 tbsp. canned green peppercorns; drained
· 4 potatoes; halved
· 4 carrots; halved length wise
Preparation
1. Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.
2. Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.
3. Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.
4. Serve pan juices as a sauce with meat and vegetables.
Serves 4
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Engela
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