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Lamb Puttanesca with Caramelised Onions



Braised Lamb Shanks with Winter  Vegetables

  • Ingredients:
    • 8 frenched NZ  Lamb leg shanks
    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 400g can chopped tomatoes
    • 3/4 cup vegetable stock
    • 2 tablespoons honey
    • 1/4 cup lemon juice
    • 1 cup broad beans (outer skins peeled)
    • 175g baby green beans
    • 1 yellow capsicum, chopped
    • 1 bunch asparagus, cut into bit size pieces
    • 400g pasta, cooked
  • Method:
    • Preheat oven to 160 degrees C. Brush lamb shanks with half the oil. Preheat a pan until moderately hot and brown lamb well. Transfer to a large casserole dish.
    • Add remaining oil to pan with onion and cumin. Cook for 1 minute. Add tomatoes, stock, honey and juice. Bring to boil then spoon mixture over lamb. Cover tightly.
    • Cook for 2 hours or until lamb is very tender. Then cook the vegetables until just tender and place on warm plates with the lamb shanks. Spoon sauce over.
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