Braised Lamb Shanks & Sun-Dried Tomatoes

By Latchy on December 03, 2003

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Ingredients

    1. 8 lamb shanks, about 3 kg
    2. plain flour, to toss shanks in
    3. 2 tablespoons olive oil
    4. 12 baby onions
    5. 2 cloves garlic, crushed
    6. 1/2 cup sun-dried tomato, drained of oil
    7. 1/2 cup port wine
    8. 1 1/2 cups good dry red wine
    9. 1/2 cup chicken stock
    10. 3 tablespoons freshly chopped parsley or 3 tablespoons basil leaves ( or both)

Directions

  1. Toss the lamb in the flour and shake away any excess.
  2. Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
  3. Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
  4. Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
  5. Serve the lamb with the pan juices and sprinkle over the parsley or basil.
 
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