Recipe French lamb shanks : Practical and Delicious

Recipe French lamb shanks : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French lamb shanks. You are currently reading Recipe French lamb shanks : Practical and Delicious. This recipe is the creation of the chef Reader Recipe. Recipe French lamb shanks requires 20m, cook 3h and serve 8. Caution: allergy Contains gluten, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

French lamb shanks are a favourite winter warming meal.

Ingredients:

13 Ingredients

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  2 1/2 tbsp olive oil
  
  
  


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  100g pancetta, chopped
  
  
  


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  2 medium brown onions, finely chopped
  
  
  


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  6 garlic cloves, crushed
  
  
  


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  3 medium carrots, chopped
  
  
  


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  1/2 cup plain flour
  
  
  


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  8 x 2kg French-trimmed lamb shanks
  
  
  


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  1 1/2 cups red wine
  
  
  


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  2 cups tomato passata sauce
  
  
  


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  1 cup Massel beef stock
  
  
  


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  2 dried bay leaves
  
  
  


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  Mashed potato, to serve
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan-forced. Heat 2 teaspoons oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add pancetta, onion, garlic and carrot. Cook, stirring occasionally, for 5 to 6 minutes or until onion has softened. Transfer to a bowl. Set aside.
  
  
  


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  Step 2
  
  
  
  
  Place flour in a bowl. Season with salt and pepper. Add shanks. Toss to coat. Shake off excess. Heat remaining oil in pan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.
  
  
  


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  Step 3
  
  
  
  
  Return pancetta mixture to pan. Add wine. Bring to the boil. Boil for 2 to 3 minutes. Add passata, stock and bay leaves. Bring to the boil. Return shanks to pan. Cover. Transfer to oven.
  
  
  


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  Step 4
  
  
  
  
  Bake for 2 hours to 2 hours 30 minutes or until shanks are tender. Remove and discard bay leaves. Serve shanks with mashed potato and steamed green beans.
  
  
  

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