Jun 21 2010
Tomato and Pesto Slow Cooked Lamb Shanks
Tomato and Pesto Slow Cooked lamb shanks YUM.
Can anyone refuse this week’s cracker of a meal at our place?
Well the winters cold is nipping at our ears, snow is falling on the near by hills and Slow-cooked lamb shanks served on a bed of creamy mashed potatoes is all I can think of.
Here’s one of my new favourites, us in Sun-dried tomatoes and Pesto along with capsicums and Spanish onion. Well strap in as I go and give the new cast iron cooker a tryout….
About:
Diabetic, Egg free, Heart friendly, Low Carb, Low GI, Nut free, Gluten Free
Easy to cook
Prep time: 30 Minutes
Cook time: 3 ½ Hours
Ingredients (serves 6)
- 3-4 tbs first pressing Extra Virgin olive oil
- 6 Frenched lamb shanks
- 2 red onions, sliced
- 2 red capsicum, seeds removed, thickly sliced
- 2 yellow capsicum, seeds removed, thickly sliced
- 6 garlic cloves, crushed
- 300ml white wine (preserved the rest to have with dinner)
- 3 tbs sun-dried tomato pesto
- 2 cups (500ml) lamb or beef stock ( I prefer Beef Consumme’)
- 10 vine-ripened tomatoes, quartered
- Leaves of 1 long sprig rosemary
- 2 tbs chopped flat-leaf parsley
- Creamy mashed potato, to serve
Method
- Preheat the oven to 180°C. (fan forced or conventional)
- Heat the oil in a cast iron cooker (pot) over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside. (be careful as the hot oil really burns)
- Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften (the onions will become translucent).
- Add wine, pesto and stock, and then return shanks to pan.
- Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours.
- Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
- To serve, dollop mash on good size plates, sit a shank on top and spoon around some sauce and vegetables.
- Garnish with parsley (optional).
Note: I make a special potato bake which I use as the base for the meal and place fresh beans on the side drizzled with a good olive oil and sea salt