Donna Hay:

Sunday Tasmanian - Tassie Living - - NEWS -

Helps you take your Sun­day roast to new heights


Take your Sun­day roast to new heights with this juicy and ten­der slow-cooked lamb.

2 ta­ble­spoons ex­tra vir­gin olive oil

4 x 350g lamb shanks, trimmed

1 onion, finely chopped

4 cloves gar­lic, thinly sliced

6 sprigs thyme

2 sprigs rose­mary

1 small sprig bay leaves

1/2 cup (125ml) red wine

2 x 400g cans shopped toma­toes

1 1/2 cups (375ml) beef stock

1 ta­ble­spoon brown su­gar mashed potato, to serve (op­tional)

STEP 1 Pre­heat oven to 180°C. Heat the olive oil in a large, heavy-based oven­proof saucepan over high heat. Cook the lamb shanks, turn­ing them oc­ca­sion­ally, for 6–8 min­utes or un­til dark golden brown. Re­move from heat and set aside.

STEP 2 Add the onion and gar­lic to the pan and cook for 4–5 min­utes or un­til soft and golden. Add the thyme, rose­mary, bay leaves and red wine and cook for 2 min­utes or un­til re­duced. Add the to­mato, beef stock and su­gar. Stir to com­bine and then bring to a sim­mer.

STEP 3 Re­turn the lamb shanks to the pan, cover with a lid and cook in the oven, turn­ing half­way, for 1½ hours. Re­move the lid and cook, un­cov­ered, for a fur­ther 20 min­utes or un­til golden.

STEP 4 Di­vide the lamb shanks and mashed potato (if us­ing) among plates to serve. Serves 4.

``Take your Sun­day roast to new heights´´

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