Title: Braised Lamb Shanks
Categories: Meats
Yield: 1 Servings

8 sm Or 4 Med. Lamb Shanks
45 ml Olive Oil
50 g Tomato Puree
2 Carrots; Sliced
125 g Canned Tomatoes; Chopped
350 ml Red Wine
350 ml Lamb Stock
5 ml Rosemary Leaves; Finely
-Chopped
5 ml Thyme Leaves; Finely Chopped
2 1/2 ml Allspice
Salt And Freshly Ground
-Black Pepper
5 ml To 10 Arrowroot, Mixed With
-A Little Water
Thyme Sprigs; To Garnish

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.