Blowfly Corner
Serves: 6
Prep Time: 30 min.
Cook Time: 3 hours.
6 | Lamb shanks |
2 | Brown onions peeled and thick sliced |
1 tbsp | Olive oil |
2 | Cloves garlic |
2 tsp | paprika |
1 tsp | Dried Greek oregano |
1 tsp | Fennel seed |
½ tsp | Dried thyme |
400gms | Can of diced tomatoes |
375 mls | Shiraz |
250 mls | Beef stock |
1 cup | Kalamata olives |
2 tbsp | Fresh rosemary leaves |
Directions:
1. Preheat oven to 140c then heat oil in a thick based frying pan and cook lamb half at a time until brown about 5 minutes each side.
2. Place lamb shanks in a large casserole then cook onions in the pan until soft.
3. Add garlic, paprika, oregano, fennel and thyme and cook for about a minute until aromatic then add to lamb shanks in the casserole dish.
4. Add to dish the tomato, shiraz, stock, olives and 2/3 of the rosemary then cover and place in the oven.
5. Cook for 3- 3 1/2 hours until the meat starts to fall off the bone and serve with mashed potatoes and root vegetables.
2. Place lamb shanks in a large casserole then cook onions in the pan until soft.
3. Add garlic, paprika, oregano, fennel and thyme and cook for about a minute until aromatic then add to lamb shanks in the casserole dish.
4. Add to dish the tomato, shiraz, stock, olives and 2/3 of the rosemary then cover and place in the oven.
5. Cook for 3- 3 1/2 hours until the meat starts to fall off the bone and serve with mashed potatoes and root vegetables.