Greek Lamb
Greek Lamb
Braised lamb browned first to seal in the juices then roasted in a sauce of red wine, crushed tomatoes, garlic, onions and cloves for a moist and flavourful dinner.
Ingredients
Serves: 4
- 4 lamb shanks
- 2 tablespoons olive oil
- 3 cloves
- 1 small onion
- 1 cinnamon stick
- grated nutmeg, to taste
- 2 bay leaves
- 1 large onion, chopped
- 2 cloves garlic, micned
- 430g crushed tomatoes
- 1/4 cup tomato paste
- 1 cup red wine
- 1/2 cup water
- 1 teaspoon sugar
- salt and pepper, to taste
Directions
Preparation:10min ›
Cook:2hours40min ›
Ready in:2hours50min
- Brown lamb in a tablespoon of oil over medium high heat then place in a casserole dish. Push the 3 cloves into the small onion then add that to the casserole dish, along with the cinnamon, nutmeg and bay.
- In the reaming oil, saute the onion. Lower heat then stir in garlic. Stir in the crushed tomatoes, tomato paste, red wine, water, sugar, salt and pepper, bring to a boil then pour over the lamb.
- Cover with baking paper then a lid and roast in the oven at 150 degrees C until done, about 2 1/2 hours. Remove fat from surface, take out the clove studded onion, bay and cinnamon then serve.
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