Fennel & Tomato Lamb Shanks for Kids
- 2 tablespoons plain flour
- salt & fresh ground pepper
- 4 lamb shanks, trimmed
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 large onion, roughly chopped
- 2 fennel bulbs, trimmed and roughly chopped
- 2 (400 g) cans diced tomatoes
- 1 cup beef stock
- mashed potatoes, to serve
- lemon wedge, to serve
- Place seasoned flour into a plastic bag, add lamb shanks and toss to coat.
- Shake off excess flour.
- Heat oil in a large oven-top casserole or deep frying pan over medium-high heat until hot.
- Add lamb shanks and cook, turning often, until well browned.
- Remove to a plate.
- Add remaining oil, garlic and onion to pan and cook, stirring often for 3 minutes or until onion is soft.
- Add fennel and cook, stirring often, for 2 minutes.
- Return lamb shanks to pan, add tomatoes and stock and season with salt and pepper to taste.
- Stir to combine, cover and simmer,.
- stirring and turning lamb shanks occasionally, over medium-low heat for 1 hour.
- Remove cover and cook for 10 minutes to reduce cooking liquid slightly.
- Serve lamb shanks with mashed potatoes and lemon wedges.
flour, salt, lamb shanks, olive oil, garlic, onion, fennel bulbs, tomatoes, beef stock, mashed potatoes, lemon wedge
Taken from www.food.com/recipe/fennel-tomato-lamb-shanks-for-kids-129012 (may not work)