Braised Lamb Shanks with Bridestowe Herbes de Provence
Braised Lamb Shanks with Bridestowe Herbes de Provence
Ingredients:
4 tablespoons olive oil
2 large leeks, sliced
6 garlic cloves, whole
6 lamb shanks (frenched are best)
plain flour
500ml red wine
1 can crushed tomatoes
10g dried porcini mushrooms
1 1/2 tablespoons Bridestowe Gourmet Herbes de Provence
500g carrots, sliced
1/2 cup fresh parsley, chopped
Salt & Pepper to taste
Method
Toss the lamb shanks in the flour, salt and pepper. Heat the oil in a large casserole and brown lamb shanks. Set aside.
Sauté the leeks and garlic until the leeks are softened. Return the lamb shanks to the pan and add the wine, tomatoes, mushrooms and Bridestowe Gourmet ‘Herbes de Provence’.
Cover with a lid and simmer over a medium heat until the lamb is tender (about 1 hour).
Add the carrots, cover and cook a further 30 minutes. Remove the lid and simmer until the sauce is slightly reduced. Skim fat from the surface and serve with chopped parsley.
