CASSEROLE OF LAMB SHANKS
2 tbsps olive oil
4 Lamb shanks
2 onions (finely chopped)
2 cloves garlic (crushed)
2 green peppers (sliced)
1 cup dry white wine
1 x 425 gm can tomatoes in juice 2 tsps rosemary (chopped)
1/2 tsp salt
1 cup beef stock
1 cup long-grain white rice
1)Heat oil and brown shanks. Remove to a casserole dish.
2)Saute onions & garlic for about 5 minutes.
3)Add green peppers & saute 5 minutes.
4)Stir in wine, tomatoes, rosemary, salt, pepper & stock.
5)Pour over shanks & casserole at 160oC
for about 2 hours until tender.
6)Stir in rice and cook a further 15-30 minutes. Then stir in parsley.
Remember Texel Lamb cooks quicker than conventional lamb