recipes
Braised lamb shanks
Ingredients
- 2 lamb foreshanks
- 1 onion
- 1 carrot
- 4 cloves garlic
- 1 celery stick
- 1 tbsp chopped fresh mint
- 2 glasses red wine
- 200g tomato pulp (Star)
- 150g tinned peas
- 2 large potatoes
- 1 knob butter
- 30ml fresh cream (Benna)
Method
In a well heated pan seal well the lamb shanks, add diced onions, carrots, celery and garlic and cook until browned. Add the red wine and bring to the boil before pouring in the tomato pulp. Place in an oven tray cover and cook at 160`c for 1 ½ hours. Boil potatoes and mash roughly with butter and cream. Serve together in deep plates.
Suggested wine: Cielo Nero D’Avola
An intense ruby red colour, typical of variety. A full bodied wine with violet and gooseberry notes, spice, and lots of dark fruit. A full and decisive, but round finish. Recommended with lamb, beef, rabbit and roasts and cheeses. Serving temperature: 16°-18°C
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