On Apr 16, 9:58 am, "Kathy-in-NZ" > wrote:
> On Apr 16, 9:40 am, Robert Klute > wrote:
>
> > On Sun, 15 Apr 2007 10:25:20 -0700, Koko wrote:
> > >I bought some yesterday. I've never made them before.
> > >I do remember something about slow cooking them.
> > >Any suggestions as to with what.
>
> I cooked lamb shanks on Saturday night. Here's one of my favourite
> ways. The lamb cooks very slowly so the sinews go glutinous. Lovely. I
> did four shanks and froze half (just cooked for two that night). This
> is actually a Maggi recipe, as you will be able to tell from the
> ingredients. Substitute for local availability.
>
> Italian-Style Lamb Shanks
>
> Ingredients
> 4 lamb shanks, trimmed
> 8 baby pickling onions, skins removed
> 8 garlic clove (s), peeled
> 1 packet MAGGI French Onion Soup Mix (dry soup mix)
> 1 cup red wine
> 1 cup water
> 1 tsp dried thyme
> 2 Tbsp tomato paste
> 1 tsp MAGGI Beef Stock Powder
> 1 tsp MAGGI Garlic Stock Powder (opt)
> 400 g can tomatoes in juice, chopped
> 1 red capsicum, roasted, skinned & cut into quarters
> 1 yellow capsicum, roasted, skinned & cut into quarters
> 1 Tbsp cornflour
> 2 Tbsp water
>
> Method
> Preheat oven to 160°C.
>
> Place lamb shanks, onions and garlic cloves in a large casserole
> dish.
> Combine the soup mix, wine, water, thyme, tomato paste and stock
> powders in a bowl, then stir in the tomatoes and juice.
> Pour over lamb shanks. Cover the casserole. Cook in a preheated oven,
> for 1 1/2 hours, stirring once after about 1 hour.
> Add the capsicums. Cover and cook for a further 30 minutes. Skim any
> excess fat from the top of the sauce.
> Combine the cornflour and water, and stir into the casserole.
> Return to the oven for a further 5 - 10 minutes or until the sauce has
> thickened.

Oh and I should add, caramelising the onions first is a great idea.