Sunday, February 24, 2013

Leftover Fire-Roasted Tomatoes and Lamb

I've expressed many times my love for Fire-Roasted Tomatoes and tonight I added them to some Lamb Shanks along with red wine and couldn't have been happier. I made a sauce of tomato paste, brown sugar, bay leaf, red wine, beef broth, rosemary and oregano and served the lamb over mashed potatoes. YUM YUM!


1 Tbsp olive oil
2 lamb shanks
Salt and pepper
1/4 c onions, diced
2 garlic cloves, minced
1 c fire-roasted tomatoes
1 Tbsp tomato paste
1 Tbsp brown sugar
1 bay leaf
1/2 c red wine
1/2 c beed stock
1/2 tsp dried rosemary
1/2 tsp dried oregano


1. Heat oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper. Add to the pan and brown on all sides. Remove and keep warm.

2. Add onion and lower heat to medium. Cook until softened, 5 minutes. Add garlic and cook another minute.

3. Add the red wine and deglaze for 1 minute. Add the tomatoes, tomato paste, brown sugar, bay leaf, rosemary and oregano. Stir to combine and bring to a boil.

4. Nestle lamb shanks back and cover. Simmer for 1 hour or until meat is tender. Remove lamb shanks and discard bay leaf. Boil sauce until thickened, 5 minutes.

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