Braised Red Wine and Rosemary Lamb Shanks

无羊骚味的红洒炖羊膝. 我对红肉从不感兴趣, 但我家 old man 是肉食控, 给他解嘴馋. 同时也慰劳我的好邻居, 一举两得.

Braised Red Wine and Rosemary Lamb Shanks

Ingredients : Lamb Shanks ( Spring Lamb ), garlic, onions, carrots, celery, tomato paste, diced tomato, rosemary, bay leaves, red wine, beef stock, plain flour for dusting, salt and cracked black pepper.

Method :

1. Dust the lamb shanks in the flour, salt and black pepper, shake off excess.

2. Heat a little oil in a saucepan, brown the lamb shanks well all sides.  Set aside.

3. Meanwhile cook garlic, carrots, celery and onions for a few minutes.

4. Add tomato paste, diced tomato, beef stock, rosemary and bay leaves. Bring to the boil, return the shanks to the pan, cover with a lid and cook for about one to one and a half hour.

5. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are fall apart tender.

6. Serve with steamed vegetable, couscous, rice or mashed potato.

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