Wednesday, December 1, 2010

Braised Lamb with Peppercorns


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 180C (350F); 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


Engela

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