Cooking lamb shanks for a long time ensures that they become succulent and very tender.
Ingredients
- 1 cup plain flour
- 8 large French-trimmed lamb shanks
- 2 tablespoons olive oil
- 2 large onions, unpeeled, cut into 1cm slices
- 2 garlic cloves, crushed
- 2 cups beef consomme
- 3/4 cup red wine (such as merlot)
- 1/3 cup maple syrup
- 2 tablespoons cornflour
- 2 tablespoons cold water
- Salt, to season
Method
- Step 1Preheat oven to 180°C. Place flour and salt and pepper in a shallow dish. Lightly coat shanks with flour. Heat oil in a saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large roasting pan.
- Step 2Add onions and garlic to saucepan. Cook over medium heat for 2 to 3 minutes or until soft. Add consomme, wine and maple syrup. Stir to combine. Bring to the boil. Season with salt and pepper. Pour over shanks and cover pan tightly with foil. Roast for 1 1/4 hours. Remove foil. Turn shanks and roast for 45 minutes or until tender.
- Step 3Transfer shanks to a platter and cover to keep warm. Strain cooking liquid through a sieve. Discard onions. Return liquid to pan. Mix cornflour and water in a bowl until smooth. Stir into liquid and bring to the boil, stirring, over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. Serve shanks with gravy, cheese and herb mash and steamed cabbage (see related recipes).
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1612 kj
Energy
15g
Fat Total
5g
Saturated Fat
2g
Fibre
32g
Protein
99mg
Cholesterol
324.6mg
Sodium
11g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Ian Wallace & Ben Dearnley
- Publication: Super Food Ideas
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