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Add a photoA great Soul Food for a cold Winters night
Enjoys with a good full bodied red wine
Ingredients
- 75 ml Virgin Olive Oil
- 4 Lamb Shanks (+_200g)
- Salt and Pepper Pinch Each
- 2 Red Onions sliced finely
- 100m Red Port
- 250ml Red Wine
- 5 Tbs tomato paste
- 75 ml water
- 15 mill Red wine vinegar
- 45 ml brown sugar
- 15 ml lemon juice
- 15 ml Worcestershire sauce
- 1 Laurel leaf
- 2 lge sprigs Rosemary
Directions
- Pre-heat the oven to 160ºC. Heat the oil in a large ovenproof pot.
- Season the lamb shanks with salt and pepper. Add the shanks to the hot oil and brown well on all sides.
- Remove the shanks from the pan and set aside. Add the onions to the same pot and sauté until tender.
- Add the port, wine and tomato paste and combine well.
- Add the rest of the ingredients, combine well and bring to a simmer.
- Add the shanks back to the pot. Cover the pot and place it in the oven.
- Bake the shanks for 2 hours, checking them regularly, until the meat is tender and pulling away from the bone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 1062 | |
| Calories from Fat 194 | 18% |
| Total Fat 21.86g | 27% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1552mg | 65% |
| Potassium 848mg | 24% |
| Total Carbs 190.37g | 51% |
| Dietary Fiber 10.4g | 35% |
| Sugars 70.04g | 47% |
| Protein 24.75g | 40% |
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