Prep 20 mins
Cook 2 hrs
I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven’t made these recipes, but can’t store the magazines in our caravan so I’m posting the ones that interest me.
- olive oil
- 4 lamb shanks
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 garlic cloves, crushed
- 500 ml dry white wine
- 2 cups veal stock or 2 cups beef stock
- 1 (400 g) canchopped Italian tomatoes
- 3 sprigs flat leaf parsley
- 4 red capsicums, roasted until skin blackens, peeled, seeded, thinly sliced
- 1⁄4 cup finely sliced flat leaf parsley
- Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside.
- Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan.
- Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes.
- Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone.
- Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat.
- Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes).
- Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese.
I cheated a bit & did this in the crockpot, was lovely & simple to throw together before I left the house for the day. Thanks Jan!