Lamb Shanks in Olive Infused Tomato Sauce

"I spent a day looking after a family members home while workmen were there to install a new security entrance (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar."
 
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Ready In:
2hrs 20mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Trim shanks, cut away fat and skin.
  • Marinate with thyme, pepper and olive oil for several hours or overnight.
  • Season shanks and brown in a heavy based pot with olive oil. Deglaze with white wine and reduce by about 1/2. Add tomatoes and vegetables, then add stock.
  • Bring to the boil and add garlic and bay leaves. Check seasonings.
  • Cook gently 1 1/2 to 2 hours or until tender and falling from the bone.
  • Remove the shanks. Blend the sauce until smooth, check seasonings and consistency (may need more stock).
  • Just before serving add the tapenade to the sauce.
  • Place shanks in four bowls, ladle over the sauce and garnish with olives and oven roasted tomatoes and sprinkle with gremolata.
  • Serve with mashed potatoes.
  • For gremolata combine lemon, parsley and garlic in a bowl.

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RECIPE SUBMITTED BY

Gold Coast Australia
 
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