Baked Lamb Shank in Tomato Sauce

Mon, 25 March 2019

Ingredients

Joes Herb Baked Lamb Shank in Tomato Sauce

4 portions

4 lamb shanks approx. 300g each

2 tbls of rapeseed oil

3-4 sprigs of oregano

3-4 sprogs of rosemary

3 cloves of garlic chopped

300 ml of red wine

800g tinned chopped tomato

1tblsp brown sugar

 

Method

 

1. Heat oven to 150c/fanc130/gas 2.  Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then pan fry to seal all over. Transfer to an ovenproof dish Cover, then roast for a 1.5 hr.
2. Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, add in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
3. Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 10-15 mins and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
4. Lovely with some lovely crispy roast potatoes and greens