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Categories:
flour olive oil pumpkin shallots parsnips carrots garlic bouquet garni red wine port vegetable stock tomato paste thyme potatoes
Viewed: 57 - Published at: 8 years agoIngredients
- 4 lamb shanks trimmed French style
- 2/3 cup flour with added seasonings of choice
- 2 tablespoons olive oil
- 7 ounces pumpkin chopped, or acorn squash, about 1 cup
- 6 shallots peeled
- 2 parsnips large, chopped
- 2 carrots chopped
- 6 cloves garlic sliced
- bouquet garni
- 1/2 cup red wine
- 1/4 cup port
- 4 cups vegetable stock
- 2 tablespoons tomato paste
- thyme sprigs
- mashed potatoes
Method
- Preheat the oven to 250°F. Toss lamb in seasoned flour, shaking off excess. Heat oil in large flameproof Dutch oven on high. Cook lamb for 6-8 mins, turning, until browned. Transfer to a plate.
- Add vegetables, garlic, and bouquet garni. Cook for 3-4 mins, stirring occasionally, until browned. Add wine and port and simmer, stirring for 4-5 mins, until pan is deglazed and liquid reduced by half.
- Mix in stock and tomato paste. Bring to boil. Return shanks to dish. Cover and bake for 2 1/2 hours until meat is tender. Garnish with thyme sprigs and serve with mashed potatoes.
