>> Friday, February 26, 2016
Healthy and delicious recipes with simple but tasty ingredients are always a key to eating better. Here’s my recipe for Tomato Braised Lamb Shanks, which are perfect cooked the night before and warmed up for a great family meal the next day. The longer the lamb sits in the tomato sauce the better the sauce tastes or if you can’t wait, they’re just as good the day of.
This year to encourage people to continue to eat healthier, Edo Japan has launched their Simple Ingredients, Better Choices campaign and with it I have a Gift Card to Giveaway! Please respond to this post or send me a tweet to enter the draw! Good luck to all and hope you enjoy the recipe!
3 Lamb shanks
1 Onion, diced
2 Carrots, chopped
2 Garlic cloves, minced
5-6 Tomatoes, chopped
1 tin Tomato paste
2 tbsp Sugar
1 bunch Mint leaves
1 tbsp Fresh thyme or dried
1 tbsp Fresh parsley or dried
1 can Chicken stock
Salt and Pepper
Optional: 1 can Kidney beans
Liberally sprinkle salt and pepper over the lamb shanks and set aside to marinate.
In a skillet with some oil, sear the shanks until they become golden brown. Remove from skillet and set aside.
In a separate large pot, heat up some oil and stir in the onions and garlic and let sit until the onions become translucent.
Add in the tomatoes and tomato paste. Stir until everything is well mixed.
Place in the lamb shanks, add in the 10 or so mint leaves, thyme, parsley and sugar.
Pour in the chicken stock and add in a bit of water until the lamb shanks are just about covered.
Turn the heat down and let simmer for 60 mins or until the lamb is tender when a fork is inserted.
Optional: Stir in the can of kidney beans and let simmer for 10 additional minutes until the beans come up to heat.
Add salt and pepper to taste and remove from heat and serve over rice or polenta.
Makes 3 servings.