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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|Serving Size: 1 Serving (883g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 705
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