Tomato- Braised Lamb Shanks – Honest Cooking. Even if Easter is over, lamb season is not – and these Tomato- Braised Lamb Shanks are so easy and so delicious, you’ll want to eat them year round. Text And Photo By Alida Ryder.

For the lamb shanks 3 slices bacon, diced 2 lamb shanks 2 stalks celery, diced 2 carrots, peeled and diced 1/2 onion, peeled and diced 1 leek, rinsed thoroughly and diced. Mario Batali calls lamb braised in milk "absolute poetry," especially when it's flavored with a scattering of fennel seeds. "This," he adds, "is what the Roman Empire. Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.

Of all the cuts of Lamb, the shank is my absolute favourite. I love how it goes soft and sticky once it’s cooked and, as is the case with all good quality lamb, the flavour is so sweet and almost intense, that when you take the lid off the pot, you’re hit with the most incredible aroma. Paired with juicy, sweet tomatoes and some creamy polenta, how could this NOT be the perfect meal.

I’d never actually made polenta before this and I was utterly delighted at the result. Recipe For Mexican Wedding Cookies more. In South Africa, a staple food is Maize Meal/Mielie Meal/Pap and Polenta is very similar, it’s just the colour that’s different. Pap is generally served with meat and a tomato based sauce and as I was eating this, I realised that THIS meal, is just fancied up “Pap & Vleis” (pap & meat).

And as with pap, the reduced and thickened tomato sauce that the lamb was cooking in, went perfectly with the Polenta. I suggest you try to get the quick cooking Polenta as it only takes 2 minutes to cook. I just stirred in some parmesand and butter, seasoned to taste and it was perfection.

I served our meal with some baby spinach dressed with lemon because I always feel I need something fresh with rich stews/braises. But you could very easily leave it out and still have a fabulous Meal. Tomato- Braised Lamb Shanks.

Lamb is traditionally served at Easter in Italy as well as many other countries. Although author Gina Marie Miraglia Eriquez grew up with the roasted legs of lamb.

Total Time. 2 hours 5. Author: Alida Ryder.

Recipe Type: Main Course. In a large casserole pot/ dutch oven, brown the shanks in a bit of oil. Remove from pot and set aside. In the same pot, add a bit more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sautè for another minute.

Add the chopped tomatoes, tomato puree and lamb shanks back into the pot. Combine the lamb stock with the sugar and herbs and pour into the pot. Cover and place into a pre- heated oven. Allow the lamb shanks to braise for an hour at 2. Stir the butter and cheese into the polenta (this is optional) and serve with the lamb shanks.

Alida Ryder is a South African food writer and blogger. She has a passion for simple and delicious food, as well as fun and healthy family cooking. Chicken And Crescent Rolls more. She shares her tips and recipes on her Simply Delicious blog and of course here at Honest Cooking. More Posts - Website - Twitter.

Tags: Braising, food news, Italian, lamb, lamb chops, meat, polenta, South Africa.

Lamb Shanks Braised with Tomato Recipe Heat a large Dutch oven over medium- high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 1. Add wine; cook 2 minutes, scraping pan to loosen browned bits.

Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour.

Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 1. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated.