| Braised Lamb Shanks |
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with VPC Garlic & Rosemary Oil & Gremolata
Dust the lamb shanks in the flour. Heat a fry pan over the stove and add some VPC Garlic & Rosemary Oil. Seal the shanks on all sides until golden brown. Place in a deep roasting dish or pot and set aside. Place 5 tablespoons of VPC Garlic & Rosemary Oil in a hot saucepan and add the garlic, carrot, onion and celery. When the vegetables start to brown, add the vinegar and reduce. Then add the tomato paste and cook for one minute. Add the stock, crushed tomatoes and herbs. Bring to the boil. Pour over the shanks making sure the meat is totally covered. Cover with foil and cook in the oven for 2½ hours on 170c. Remove the foil and cook for an extra 20 minutes. The sauce should be thick and the meat should be falling off the bone. If not, cover and cook for up to another ½ hour. To serve, place the shanks on top of some VPC Olive Oil Mash Potato. Drizzle with remaining sauce and sprinkle with some gremolata.
Wine Suggestion: Fruity Cabernet or Shiraz.
Chef’s Tip: This dish can be made the night before and re-heated.
Serving Suggestion: Once cooked, remove meat from the bone and cut it into small chunks. Mix it through the sauce to make a great pasta sauce for gnocchi |
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| Ingredients |
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Serves 2
4 medium lamb shanks
¼ cup white vinegar
½ cup flour
3 tablespoons tomato paste
VPC Garlic & Rosemary Oil
2 cups beef stock
1 clove garlic, finely chopped
2 cans crushed tomato
1 large carrot, cut into 1.5cm cubes
¼ cup chopped basil
2 brown onions, diced
¼ cup chopped thyme
3 celery sticks, cut into 1.5cm cubes
Gremolata
rind of 1 lemon, finely grated
salt & pepper
rind of 1 orange, finely grated
½ cup finely chopped parsley |
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