Italian lamb shanks
2
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Tender, braised lamb shanks in an eggplant, cannellini bean and red wine sauce
Ingredients
Lamb shank meat, off the bone, raw
520 g, (buy 4 x 250g) French-trimmed, fat trimmed
Eschalot(s)
6 whole, halved
Celery
2 stick(s), thinly sliced
Carrot(s)
1 medium, cut into 2cm pieces
Eggplant
1 medium, cut into 2cm pieces
Garlic
2 clove(s), crushed
Red wine
½ cup(s), dry (125ml)
Beef stock
1½ cup(s), (375ml)
Canned diced tomatoes
400 g
Tomato paste
1 tbs
Canned cannellini beans, rinsed, drained
1 400g can, '(1 x 400g can)
Fresh basil
½ cup(s), coarsley chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook lamb, turning, for 5 minutes, or until browned. Transfer to a plate.
2
Add eschalots, celery and carrot to same pan and cook, stirring occasionally, for 5 minutes, or until eschalots are softened. Add eggplant and garlic and cook, stirring, for 2-3 minutes, or until eggplant is golden.
3
Stir in wine, stock, tomatoes and paste and bring to the boil. Return lamb to pan. Cover and bring to the boil. Transfer mixture to a large ovenproof dish and bake, covered, for 1 hour 30 minutes. Stir in beans and return to oven. Bake, uncovered, for 30 minutes, or until meat is tender and starts to fall off bone. Sprinkle with basil and serve.
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