*  Exported from  MasterCook  *
 
                            Braised Lamb Shanks~
 
 Recipe By     : The Sunday Telegraph, Masterchef Collection, Menu 11
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Small         Or 4 Med. Lamb Shanks
   45      Milliliters   Olive Oil
   50      Grams         Tomato Puree
    2                    Carrots -- Sliced
  125      Grams         Canned Tomatoes -- Chopped
  350      Milliliters   Red Wine
  350      Milliliters   Lamb Stock
    5      Milliliters   Rosemary Leaves -- Finely Chopped
    5      Milliliters   Thyme Leaves -- Finely Chopped
    2 1/2  Milliliters   Allspice
                         Salt And Freshly Ground Black Pepper
    5      Milliliters   To 10 Arrowroot, Mixed With A Little Water
                         Thyme Sprigs -- To Garnish
 
 Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and
 saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2
 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice
 and seasoning. Bring to the boil.
 
 Heat the remaining olive oil in a heavy-based frying pan and brown the lamb
 shanks on all sides. Add the lamb to the casserole, cover and cook in a
 preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to
 time, until the meat comes away from the bone easily. Lower the oven temperature
 to 110 C (225 F).
 
 Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep
 warm in the oven. Strain the sauce into a saucepan and boil steadily until
 reduced by about half. Add the arrowroot to thicken the sauce slightly if
 necessary and heat, stirring, until thickened. Place the lamb on a warmed
 serving plate and pour on the sauce. Garnish with thyme and serve.
 
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 NOTES : All recipes taken from “The Masterchef Collection”, Ebury Press, L
 12.99.