slot bet 100 Tagliatelle with Mushroom – Eric Theiss

Tagliatelle with Mushroom

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Braised Lamb Shanks


5.0 rating based on 1 rating
  • DF
Lamb shanks are a great idea for Sunday lunch. To save time, you can braise the lamb shanks up to 2 days in advance.
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Serves:8
  • Freezable:Yes

Nutrition per portion

  • Calories 295
  • Fat 18g
  • Saturates 8g
  • Protein 25g
  • Carbs 5g
  • Sugars 2g
  • Salt 0.4g
  • Fibre 0g
  • 8 lamb shanks
  • 2 tbsp olive oil
  • 1 and a half onions, chopped
  • 3 carrots, chopped
  • Few sprigs of rosemary (fresh)
  • 2 bay leaves
  • 5 garlic cloves, whole
  • 2 tbsp plain flour
  • 3 tbsp tomato purée
  • 300ml white wine
  • 300ml lamb stock
  1. Heat oven to 200C/fan 180C/gas 6. Pour the olive oil in a casserole dish or roasting tray large enough to fit all the shanks and put it on the hob for 10 minutes to brown the lamb all over.
  2. Remove the lamb from the dish or tray and place to one side. Add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few more minutes. Stir in the flour and tomato purée, season well, then pour over the wine and stock.
  3. Return the lamb shanks to the dish / tray. Bring to a simmer, cover with a lid or tightly with foil and then cook in the oven, undisturbed, for 1½-2 hrs until lamb is nice and tender.
  4. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

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