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Receta Lamb shanks roasted in port and red wine
by Peter Brown

Lamb shanks roasted in port and red wine

A great Soul Food for a cold Winters night
Enjoys with a good full bodied red wine

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 75 ml Virgin Olive Oil
  • 4 Lamb Shanks (+_200g)
  • Salt and Pepper Pinch Each
  • 2 Red Onions sliced finely
  • 100m Red Port
  • 250ml Red Wine
  • 5 Tbs tomato paste
  • 75 ml water
  • 15 mill Red wine vinegar
  • 45 ml brown sugar
  • 15 ml lemon juice
  • 15 ml Worcestershire sauce
  • 1 Laurel leaf
  • 2 lge sprigs Rosemary

Direcciones

  1. Pre-heat the oven to 160ºC. Heat the oil in a large ovenproof pot.
  2. Season the lamb shanks with salt and pepper. Add the shanks to the hot oil and brown well on all sides.
  3. Remove the shanks from the pan and set aside. Add the onions to the same pot and sauté until tender.
  4. Add the port, wine and tomato paste and combine well.
  5. Add the rest of the ingredients, combine well and bring to a simmer.
  6. Add the shanks back to the pot. Cover the pot and place it in the oven.
  7. Bake the shanks for 2 hours, checking them regularly, until the meat is tender and pulling away from the bone.