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Lamb Shanks with Olives and Red Wine
Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Lamb Recipes,Recipes,Winter Food Recipes | No Comments
Don’t be put off by the addition of anchovies to this recipe. They will melt into the dish and add a richness as opposed to an anchovy flavour.
serves 4
Preheat oven to 170 C.
Dust shanks with flour seasoned with salt and ground peper. Heat a little oil in a frying pan and brown shanks on each side.
Heat remaining oil and butter in a large casserole and gently cook onion and garlic over a low heat for 20 minutes. Increase heat to medium, add anchovies and mushrooms and cook for a further 5 minutes. Add red wine, allow to bubble for a minute and then add olives, tomato paste, stock, oregano and enough water to cover. Cover with baking paper and lid and cook in the oven for 2 1/2 hours. Check occasionally, stir and check liquid levels.
If neccessary remove shanks and reduce sauce to desired consistency or thicken with a little flour mixed in water.
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