Braised Tomato Lamb Shanks with Grilled Haloumi, Pumpkin & Eggplant
2 X LAMB SHANKS, TRIMMED
PLAIN FLOUR | OIL
1 X ONION DICED | 2 X GARLIC CLOVES MINCED
2 X 400G CAN DICED TOMATOES
500ML BEEF STOCK | 1/2 CUP RED WINE
CHOPPED FRESH ROSEMARY | CHOPPED FRESH FLAT PARSLEY
SALT & PEPPER
GRILLED HALOUMI, ROAST PUMPKIN & EGGPLANT TO SERVE
Dust shanks in flour and shake off excess. Heat oil in a casserole pot. Add the shanks and ensure you brown them well all over. Remove and set aside. Reduce heat, add more oil to the pan and cook onions until softened. Add garlic & cook for 2 mins. Add the wine, stock, tomatoes & rosemary. Bring to the boil. Add shanks, cover & cook in a
1460 C oven for 3 hours.
Remove the shanks & simmer sauce uncovered on stove top for 20 minutes (or until thickened).
Drizzle sauce over shanks to serve & garnish with parsley.
Serve with roasted pumpkin slices, grilled haloumi & eggplant.
Recipe is easily doubled. Stretch it to feed more people by removing meat from the bone and shredding, add cooked chickpeas & serve with cous cous or quinoa.