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Ингредиенты
- lamb shanks (1 per person)
- celery, washed, chunky cuts
- onions, peeled, thickly sliced
- carrots, peeled, chunky cuts
- fresh garlic, cut in half lengthwise,
- whole peeled tomato (canned),
- fresh thyme, stems removed
- fresh oregano, stems removed, minced
- Cajun spice-mix
- sea salt
- black pepper, crushed
- fresh parsley, minced
- 2 Tbsp. brown sugar
- balsamic vinegar
- red wine
- extra virgin olive oil
- potatoes, butter, nutmeg and lowfat milk
Инструкции
- Wash the lamb shanks and pat dry with a paper towel. “In the sauce pan, heat the oil and start browning the shanks, turning to have an even color all over.” Lightly brush inside of baking dish with oil (to prevent sticking).
- Set shanks in baking dish after browning and rub generously with Cajun spice mix. In sauce pan, pour a big dollop of extra virgin olive oil and start sweating the onions that have been cut into thick slices, (1 cm thick); fry till onions are slightly golden as this will improve the flavor.” Add in the Celery, and carrot chunks. Sweat lightly, add in garlic and all the fresh herbs, then the tins of whole peeled tomato.
- Add in two c. of boiling water to the sauce and bring to the boil.
- These ingredients don't need to cook anymore as they will continue to cook during braising in the oven.
- In a small frying pan, combine the brown sugar and balsamic to make syrup (you only need about 25ml. of this as it is a taste enhancer).
- Add in this syrup to the tomato sauce and stir. Season the sauce with a big helping of sea salt, remembering which the lamb will absorb the salt.
- Pour the sauce into the braising pan with the Cajun seasoned lamb. "
- Rub the inside of the foil lightly with oil (to prevent sticking to lamb) and cover the baking dish folding the foil tightly under the baking dish lip so as to seal the dish. This sealing will allow for the braising process to complete successfully.
- Bake in a preheated oven 400
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 214 | 65% |
| Total Fat 24.37g | 30% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 284mg | 12% |
| Potassium 610mg | 17% |
| Total Carbs 24.12g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 11.09g | 7% |
| Protein 4.87g | 8% |
