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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night. Ingredients:
1 kg lamb (diced) |
1/4 cup plain flour |
1 tablespoon olive oil |
2 cloves garlic (crushed) |
3/4 cup dry white wine |
2 beef bouillon cubes, dissolved in |
3/4 cup hot water |
2 (440 g) cans diced tomatoes |
1 (45 g) can anchovy fillets (diced well) |
1 medium carrot (diced) |
1 medium onion (diced) |
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers |
1 sprig fresh basil |
6 olives (diced well) |
1 tablespoon balsamic vinegar |
salt and pepper, to taste |
Directions:
1. Toss diced lamb in plain flour with salt& pepper.
2. Heat oil in large frypan and cook lamb until brown.
3. Remove from pan and set aside.
4. Add garlic, onion, carrots, wine and bring to boil.
5. Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
6. Return lamb to dish and bring to boil.
7. Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
8. When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
9. Serve with a side of your choice.
10. My husband likes this served with mashed potato and green beans.
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