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Name: Braised Lamb Shanks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 350 ml Lamb Stock; 5 ml To 10 Arrowroot, Mixed With; 5 ml Rosemary Leaves; Finely; 8 sm Or 4 Med. Lamb Shanks; 45 ml olive oil; 50 g Tomato Puree; 125 g Canned Tomatoes; Chopped; 2 Carrots; Sliced; 2 1/2 ml Allspice; Thyme Sprigs; To Garnish; 5 ml Thyme Leaves; Finely Chopped; Salt; 350 ml Red wine

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INGREDIENTS

350 ml Lamb Stock
5 ml To 10 Arrowroot, Mixed With
5 ml Rosemary Leaves; Finely
8 sm Or 4 Med. Lamb Shanks
45 ml olive oil
50 g Tomato Puree
125 g Canned Tomatoes; Chopped
2 Carrots; Sliced
2 1/2 ml Allspice
Thyme Sprigs; To Garnish
5 ml Thyme Leaves; Finely Chopped
Salt
350 ml Red wine

Servings

INSTRUCTIONS

Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil. Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F). Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve. Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 13:37:18 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : All recipes taken from "The Masterchef Collection", Ebury Press, L 12.99.

NOTES

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Braised Lamb Shanks

350 ml Lamb Stock
5 ml To 10 Arrowroot, Mixed With
5 ml Rosemary Leaves; Finely
8 sm Or 4 Med. Lamb Shanks
45 ml olive oil
50 g Tomato Puree
125 g Canned Tomatoes; Chopped
2 Carrots; Sliced
2 1/2 ml Allspice
 Thyme Sprigs; To Garnish
5 ml Thyme Leaves; Finely Chopped
 Salt
350 ml Red wine

Heat half of the olive oil in a heavy flame-proof casserole. Add the onion  and saute for 3 to 4 minutes until soft. Add the garlic and cook for a  further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock,  herbs, allspice and seasoning. Bring to the boil.    Heat the remaining olive oil in a heavy-based frying pan and brown the lamb  shanks on all sides. Add the lamb to the casserole, cover and cook in a  preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to  time, until the meat comes away from the bone easily. Lower the oven  temperature to 110 C (225 F).    Lift the lamb shanks out of the casserole and place in an oven-proof dish;  keep warm in the oven. Strain the sauce into a saucepan and boil steadily  until reduced by about half. Add the arrowroot to thicken the sauce  slightly if necessary and heat, stirring, until thickened. Place the lamb  on a warmed serving plate and pour on the sauce. Garnish with thyme and  serve.  Posted to EAT-L Digest 07 Aug 96    Date:    Thu, 8 Aug 1996 13:37:18 EDT    From:    erika metzieder <100627.3022@COMPUSERVE.COM>  NOTES : All recipes taken from "The Masterchef Collection", Ebury Press, L       12.99.

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Nutrition

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Serving Size: 1 Serving (883g)
Recipe Makes: 1 Servings

Calories: 705
Calories from Fat: 94 (13%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 43mg		1 %
Potassium 1118.5mg		29 %
Total Carbohydrate 23.6g		7 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 22.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 705

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