Recipe by Latchy
This is one of my favourite lamb dishes. It can be frozen. Used to be a cheap one until the chefs realised lamb shanks are the best part of the lamb.
Top Review by twissis
Icelandic lamb is so wonderful, but they're a bit snobbish about it. Rack of lamb & leg of lamb are prime meats & shanks are pkg'd w/"stew meat"! So shhh, we must be very quiet about this dish & how good shanks can be or the price may go way up here too! I used my own lamb stock & cooked it in a "cooler" oven for a longer time as others did. The aroma was heaven & the gravy rich & full of flavor. My DH loved it, but said he could do without any tomato taste the next time & there will be many I'm sure. Thx for posting this!
- 1 tablespoon olive oil
- 250 g pepperoni, sliced
- 8 lamb shanks (2kg)
- 4 medium onions, chopped (600g)
- 8 garlic cloves, peeled
- 1⁄4 cup pitted black olives, finely chopped
- 6 medium egg tomatoes, halved (450g)
- 500 ml beef stock
- 125 ml madeira wine
- 2 teaspoons dried rosemary leaves
- 1 tablespoon cornflour
- 2 tablespoons water
- 2 tablespoons tomato paste
Directions See How It's Made
- Heat oil in a flameproof casserole dish (12 cup capacity) add pepperoni, cook, stirring until browned; drain on paper towel.
- Add lamb in batches and cook until browned, remove from dish.
- Drain all but 1 tablespoon of oil from dish and add onions and garlic cook stirring until onions are soft.
- Return pepperoni and lamb to dish, add olives, paste, tomatoes, stock Madeira and rosemary, bake, uncovered in a moderate oven 180dC for 1 1/4 hours or until lamb is tender.
- Stir in cornflour and water cook stirring until mixture boils and thickens.