Posted on
8 October 2012
by
Jade Marchette
Jade's Exotic Lamb Shanks
Ingredients
6 lamb shanks
250g flour
1/2 cup olive oil (add more if required)
2 tomatoes - chopped
3 cups of tomato puree
2 orange pepper - chopped and sauteed
2 red pepper - chopped and sauteed
2 orange pepper - chopped and sauteed
1 can mushrooms - halved and sauteed
4 onions - chopped big and sauteed
2 cloves garlic - halved and sauteed
4 green chilies - chopped and sauteed
2 tbsp ginger and garlic paste
1 tsp sugar
1 tbsp balsamic vinegar
6 bay leaves
1 tsp each of dried herbs - oregano, thyme and rosemary
3 cups vegetable stock
Sea salt and freshly ground black pepper to taste
Preparation
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First chop and saute the peppers, tomatoes, onions, mushrooms, garlic pods and chilies.
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Then in a processor roughly blend the chopped and sauteed ingredients with the sugar and the ginger and garlic paste.
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Once that's done, roll each lamb shank in the flour - be sure to shake off the extra flour.
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Then heat the olive oil in a large pan.
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Place the lamb shanks in the heated oil and allow them to get brown on all sides.
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After that add the roughly processed ingredients along with the bay leaves, dried herbs and tomato puree.
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Allow the lamb shanks and the rest of the ingredients to infuse together in the pan for a few minutes.
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Then add in the stock and balsamic vinegar.
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Season with salt and pepper.
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Following that cover the pan with a lid.
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Cook for about 3 to 4 hours - just til you can make out the meat is soft and is falling off the bone.
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Once done. Let the shanks sit for about 10 minutes in the pan.
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Then serve the shanks with garlic and herb mashed potatoes...and enjoy!
Cooks Note
If you feel the sauce is more, then remove the lid of the saucepan 3 hours into cooking the lamb shanks. You can even increase the heat a little bit at this time.
Another idea - thicken the sauce by adding some cornstarch to the sauce.