This recipe is great and easy. Despite the long cooking, it allows you to enjoy your guests instead of cooking all day! Prepare in the morning, put it in the oven at lunch and at dinner time, just prepare the pasta and hop you are done!
Ingredients
2tsp salt
2 tspground pepper
1/2cuptomato passata
1tbspdry oregano
1bay leave
3branches of fresh rosemary
2cupswater
1 leek
2carrots
354gmushrooms
2 red onions
2 garlic cloves
1tbspflour
1cup red wine
2tbspbutter
1 tbspvegetable oil
2 lamb shanks(1 1/2 kg)
Instructions
Start the oven at 325 degrees.
Wash and cut all the vegetables and set aside.
Pour 1 tbsp. of vegetable oil and 1 tbsp. of butter in a dutch oven. Add the lamb shank into the dutch oven, and sprinkle the flour on them.
Add all the spices on the lamb shanks.
Roast the lamb shanks on all sides, into the dutch oven. Just enough to give them a nice coloration. Set aside on a plate, when they are nicely roasted.
Add the rest of the butter, in the same dutch oven and, roast all the vegetables. Again, just enough to give them a nice color.
Add the lamb shanks back into the dutch oven, over the vegetables.
Add the red wine, the tomato passata, and the water. Put the lid on and put into the oven for 4 - 5 hours at 325.
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.