Slow-roasted lamb shanks
Roast, ACP, RRP $19.95
Slow-roasted lamb shanks from the Roast cookbook.
INGREDIENTS
1 tablespoon olive oil
8 french-trimmed lamb shanks (about 1.2kg)
1 tablespoon sugar
1½ cups (375ml) dry red wine
2 cups (500ml) beef stock
3 cloves garlic, crushed
20g butter
1 small brown onion (80g), chopped finely
1 trimmed celery stalk (100g), chopped finely
1 tablespoon plain flour
1 tablespoon tomato paste
4 sprigs fresh rosemary, chopped coarsely
Caramelised onion
40g butter
2 medium red onions (340g), sliced thinly
¼ cup (50g) brown sugar
¼ cup (60ml) raspberry vinegar
METHOD
Preheat oven to 150°C/130°C fan forced.
Heat oil in large flameproof baking dish; cook shanks over heat until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Roast lamb, covered, in oven, about 4 hours, turning twice during cooking.
Meanwhile, make caramelised onion.
Remove lamb from dish; cover to keep warm. Pour pan juices into large heatproof jug. Return dish to heat, melt butter; cook onion and celery, stirring, until celery is just tender. Stir in flour; cook, stirring, 2 minutes.
Add reserved pan juices, paste and rosemary; bring to the boil. Simmer, uncovered, stirring until it boils and thickens; strain sauce into large jug.
Serve lamb with sauce and caramelised onion, accompanied with pureed white beans, if desired.
Caramelised onion
Melt butter in medium saucepan; cook onion, stirring, about 15 minutes or until browned and soft. Stir in sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised.
Nutritional count per serving: 32.6g total fat (15.9g saturated fat); 2989kJ (715 cal); 27.1g carbohydrate; 61.6g protein; 2.5g fibre
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