Red Wine | Bunbury Farmers Market

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Hearty Lamb Shanks

Ingredients:

4 lamb shanks, seasoned with salt and pepper and dusted with flour

3 tablespoons extra virgin olive oil

Salt & pepper, to season

1 large brown onion, large dice

4 cloves garlic, crushed

4 carrots, large dice

6 sticks of celery, large dice

6 potatoes, large dice

2 tablespoon, dried oregano

1 Cup of good quality red wine

1 x 700g jar Le Conserve Della Nonna Lampomodoro (tomato puree)

Large handful of roughly chopped Italian parsley

Method:

Heat half of the oil in a heavy based pot. Sauté vegetables, onion and garlic until the onion is soft but not coloured. Remove and set aside. Add remainder of oil and the lamb. Cook over medium heat until browned all over.

Add wine to deglaze pan. Once the wine has deglazed and reduced down then returned the vegetables to the pot. Stir in the tomato puree and oregano. Bring to boil then reduce heat to low simmer.

Cover and cook for at least 2-2.5 hours until meat is tender. Adjust salt and pepper then add chopped parsley. Serve with a crunchy Italian loaf. Note: any extra sauce remaining makes a great pasta sauce when pureed and freezes well.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below

Sugo Dolce Braised Lamb Shanks

Ingredients:
4 lamb shanks, dusted with salt and pepper
1 tblspns olive oil
1 tblspn butter
1 onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 garlic cloves, crushed
2 tblspns plain flour
1 ½ cups chicken stock
2 cups red wine
1 Bottle Sugo Dolce Cherry Tomato

Method:
Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate. Add the butter to the pot, sauté the onion, carrot, celery and garlic until tender. Add in the flour and cook stirring for 2 minutes. Place the shanks back in with the stock, Sugo Dolce and wine, bring to a boil making sure to scrape any residual flour mixture from the bottom. Place lid on the top then bake in a 180° oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with polenta or mash.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below

Green Pepper Sauce

Ingredients:
1 dessertspoon Figaro green pepper corns
200 ml Campbells Beef stock
50 ml Red Wine (optional can be replaced with extra stock)
1 Teaspoon Dijon Mustard
1 cup thickened cream
Salt and pepper to season

Method:
Add beef stock and red wine to a pan. Bring to the boil, then reduce to a simmer and add peppercorn. Allow to slowly simmer till reduced by half. When it’s reduced, whisk in cream and mustard, lower heat, continue to stir mixture until all combined and thick and glossy.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below