Lamb Shanks Braised in Red Wine

Serves	4
Recipe Difficulty	Medium

Ingredients

4	Lamb lamb hind shanks
2 cups	Red Wine
2 cups	Water
1 tablespoon	Olive Oil
1 tablespoon	Tomato Paste
1	Onion shredded
2	Carrot diced
2 cloves	Garlic chopped
2	Bay Leaves
400g	Tomato chopped
	Salt & Pepper
	Mint fresh leaves

Steps

Step 1	Allow shanks to defrost overnight.
Step 2	Roast the shanks in the oven for an hour.
Step 3	Cook lightly the garlic, onion and carrots in oil.
Step 4	Add the tomato paste and chopped tomatoes.
Step 5	Remove shanks from oven and add to the pot.
Step 6	Add wine, bay leaves and allow to simmer.
Step 7	Season with salt and pepper. Add some water.
Step 8	Stir gently, cover pot and cook slowly for an hour.
Step 9	Garnish with mint and serve piping hot.

Prime Tips

As lamb has a tendency to be rather fatty, avoid serving fried vegetables with such meat.
A good option would be to prepare some boiled potatoes and freshly steamed vegetables like broccoli, snow peas and turnips.

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