Sunday, October 27, 2013

Roasted Lamb Shanks

My family never ate prepared Lamb at our dinner table > I guess in those days it was pricey...I remember eating prepared goat and we was not too fun eating that.

I did not know how to cook Lamb??? And what to serve with it. So I said why bother. As I got older and start living on my own. I met people who serve lamb.

When they had  me over for dinner, I did not wanted to be rude so I taste a little lamb and it was very good with the mash potatoes and red gravy and veggies. So I'm a fan!

This  is my Recipe


    4 lamb shanks

    black pepper and salt to taste

    4 tablespoons plain flour

    2 tablespoon cooking oil

    2 carrots, chopped

    1 onion, finely chopped

    2 garlic cloves, crushed

    2 teaspoon ground cumin

    1 teaspoon paprika

    32 oz can diced tomatoes

    ½ cup red wine

    ½ cup beef stock

    1 sprig rosemary

    mash potatoes or Steam rice

    Preheat oven to on slow, 175°C.

    Dust shanks lightly with flour and salt and pepper. Heat oil in a frying pan. Cook shanks on each side 3-4 minutes,  until browned. Set aside.

    Saute carrot, onion, garlic and spices in same pan 4-5 minutes. place shanks in a baking dish with tomatoes, wine, beef stock and rosemary.

    Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened.

Serve with mashed potato or rice.