Slow-roasted lamb shanks with tomato and olives
|
Catégorie: Viande Recette typique de: Australie Préparer en: 20 minutes Portions: 4 personnes |  |
| Ingrédients: 8 (2kg) French-trimmed lamb shanks ¼ cup (35g) plain flour salt and pepper 1 tablespoon olive oil 2 cloves garlic, crushed ¾ cup (180ml) dry white wine ¾ cup (180ml) salt-reduced beef stock 2 x 400g cans chopped tomatoes 6 anchovy fillets, drained, chopped coarsely ½ teaspoon dried chilli flakes 1 sprig fresh basil 1 cup (150g) black olives 1 tablespoon balsamic vinegar ½ cup small fresh basil leaves, extra |
Methode: Preheat oven to moderate (180°C/160°C fan-forced). Toss the lamb in combined flour, salt and pepper; shake away excess flour. Heat the oil in a 3-litre (12-cup) capacity flameproof casserole or baking dish; cook lamb shanks, in batches, until well browned all over. Remove the shanks from dish and drain on absorbent paper. Add garlic and wine to the dish; bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil; stir to combine. Return lamb to dish and bring to the boil. Cover with lid or tightly with foil; cook in a moderate oven for about 2 hours or until lamb is tender, turning lamb halfway through cooking. Remove lamb from dish; cover to keep warm. Add the olives and vinegar to tomato mixture in dish; simmer, uncovered, over medium heat for about 5 minutes or until thickened slightly. Remove basil sprig. Sprinkle extra basil leaves over lamb and sauce; serve with risoni tossed with a little butter, if desired. Suitable to freeze. Not suitable to microwave. |