Let us give shanks – in a tender, rich stew to have now or freeze for later.
Ingredients
- 1 tablespoon plain flour
- 4 French-trimmed lamb shanks
- 2 tablespoons olive oil
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 1 medium carrot, peeled, finely diced
- 2 celery stalks, finely diced
- 1/4 cup tomato paste
- 1 cup red wine
- 410g can crushed tomatoes
- 2 Massel beef style stock cubes, crumbled
- 4 fresh thyme sprigs
- 2 dried bay leaves
- Soft polenta (see note), to serve
- Fresh basil leaves, to serve
Method
- Step 1Place flour in a large bowl. Season with salt and pepper. Add shanks. Toss to coat. Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.
- Step 2Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato, stock, 2 cups cold water, thyme and bay leaves. Stir to combine. Add shanks. Cover with lid. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes.
- Step 3Remove lid. Simmer for 30 minutes or until meat is tender and falling off the bone. Remove and discard bay leaves. Serve with soft polenta and basil.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1523 kj
Energy
19g
Fat Total
5g
Saturated Fat
4g
Fibre
30g
Protein
94mg
Cholesterol
684.01mg
Sodium
7g
Carbs (sugar)
10g
Carbs (total)
Notes
To make soft polenta, combine 2 cups milk and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Gradually stir in 1 cup polenta. Reduce heat to low. Simmer, stirring, for 10 minutes or until thickened. Stir in 1/4 cup finely grated parmesan cheese.
Storage and cooking tips:
Tip: You can easily double this recipe – eat half now and freeze the rest for another night.
To freeze: Cool shanks. Spoon into a large airtight container. Freeze for up to 3 months.
To thaw: Thaw in fridge overnight.
To reheat: Spoon into a large saucepan. Place over medium heat. Cook, covered, stirring occasionally, for 30 minutes or until heated through.
Related Video
- Author: Vanessa Horton
- Image credit: Steve Brown
- Publication: Super Food Ideas