Foods of the World Forum Homepage
Forum Home Forum Home > Oceania and the Pacific Islands > Australia and New Zealand
  New Posts New Posts RSS Feed - Lamb Shanks with Red Wine and Herbs
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Lamb Shanks with Red Wine and Herbs

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8903
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Lamb Shanks with Red Wine and Herbs
    Posted: 15 January 2018 at 11:02
It is so rare that we get to post a recipe from Australia, so I am eager to add this to our files. Lamb shanks are actually fairly affordable where we live, so I may be able to give this one a try before too long.

This recipe comes from Donna Hay's book, The New Classics.



I was introduced to this recipe by a friend, who said:

Quote I have recommended her books to many people since my daughter discovered Donna Hay many years ago! Her cook books are simply fantastic, she won several prices for her food styling and photography. I own several of her books.... This recipe comes from the lamb section...in my opinion, one could easily...use dark beer instead of wine!


Here is the recipe:

Lamb Shanks with Red Wine and Herbs



2 tablespoons olive oil
8 lamb shanks, about 250 grams each
2 leeks
1 onion, cut into rings
6 cloves of garlic
6 branches of thyme and oregano
2 tablespoons flour
500 ml red wine
1 liter beef stock

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Heat oil in big non-stick pan. Sear shanks on all sides. Move shanks to oven dish. Using the searing pan, add leeks, onion, garlic, thyme and oregano. fry these for a few minutes, then add flour while stirring and cook for a while more.

Add the wine and stock, then bring to a boil. Pour over the shanks, cover and place in the oven for 2.5 hours. Turn the meat every 30 minutes.[/quote]

Donna Hay suggests serving with potato puree or polenta; another great suggestion would be boiled potatoes, which could be smashed into the sauce.

I'm eager to try this and am very tempted to use a nice, dark Belgian beer in place of the wine.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.125 seconds.