Mediterranean-style lamb shanks

Mediterranean-style lamb shanks

Written By Jeff Ross

Mediterranean-style lamb shanks

 

Ingredients: 

  1 tablespoon plain flour 

  4 lamb shanks 

  2 tablespoons olive oil 

  1 medium brown onion, finely chopped 

  1 garlic clove, crushed 

  1 medium carrot, peeled, finely diced 

  2 celery stalks, finely diced 

  1/4 cup tomato paste 

  1 cup red wine 

  410g can crushed tomatoes 

  2 cups beef stock

  4 fresh thyme sprigs 

  2 dried bay leaves 

  Mash potato, to serve 

  Fresh basil leaves, to serve

 

Instructions:

 

Step 1

Place flour in a large bowl. Season with salt and pepper. Add shanks. Toss to coat. Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

Step 2

Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato, stock, 2 cups beef stock, thyme and bay leaves. Stir to combine. Add shanks. Cover with lid. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes

Step 3

Remove lid. Simmer for 30 minutes or until meat is tender and falling off the bone. Remove and discard bay leaves. Serve with mashed potato and basil.

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Leftover shepherd’s pie

Leftover shepherd’s pie

Written By Jeff Ross

Leftover shepherd’s pie

 

Ingredients: 

  700g potatoes, peeled, quartered 

  1/3 cup milk, heated

  45g butter, chopped

  1 tablespoon olive oil

  1 brown onion, finely chopped

  4 garlic cloves, crushed

  400g can crushed tomatoes with mixed herbs

  1 cup red wine

  1 1/2 tablespoons Worcestershire sauce

  Leftover roast lamb or beef, finely chopped

  Leftover roast vegetables, finely chopped

 

Instructions:

 

Step 1

Place the potato in a saucepan. Cover with water and season with salt. Bring to the boil. Boil until tender or for 20mins. Drain. Return to the pan. Add the milk and 30g of the butter. Mash until smooth. Season.

 Step 2

Meanwhile, preheat oven to 220C or 200C fan. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion and garlic, stirring until softened. Add the tomatoes, Worcestershire sauce, red wine, lamb or beef, vegetables and 1/2 cup water. Bring to the boil.

 Step 3

Transfer the lamb mixture to a baking dish. Cover with mash and rough up with fork. Dot with remaining butter and bake for 15-20 mins or until golden and bubbling hot. Serve.

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Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

Written By Jeff Ross

Lamb and Mushroom Ragu

 

Ingredients: 

  1.4kg pyengana diced lamb or four quarter chops 

  1 tbsp olive oil

  250g button mushroom, sliced

  4 garlic cloves, crushed

  1 large brown onion, finely chopped

  2 carrots, peeled, finely chopped

  2 celery sticks, finely chopped

  700g tomato passata 

  250ml beef stock 

  4 sprigs of thyme

  3 sprigs of rosemary leaves, chopped

  250g spinach, shredded

  375g fettuccine pasta 

  40g grated parmesan,basil leaves, to serve 

 

Instructions:

 

Step 1

Heat oil in large saucepan over medium-high heat. Seaon lamb and cook, turning occasionally, for 5-7 mins or until brown. Transfer to bowl. Add mushrooms to same pan, cook for 5 mins or until tender. Transfer to bowl with lamb.

Step 2

Add garlic, onion, carrot and celery to pan, adding a little extra oil if necessary. Cook until onion softens. Return lamb, mushrooms and any remaining juices to pan. Add passata, stock, thyme and rosemary. Bring to the boil, then reduce to a low heat. Cook covered for 2-2 ¼ hrs or until lamb is tender or falling of the bone. Use tongs to transfer lamb to heat proof bowl and coursely shred lamb. Discard bones. Return lamb to mixture, add spinach stir through. Remove thyme stalks. 

Step 3

Meanwhile, cook pasta in a large saucepan of boiling water until al dente. Drain well.

Step 4

Divide pasta and ragu among serving bowls. Top with parmesan and basil leaves. Serve.

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Written By Jeff Ross

Creamy bacon carbonara

 

Ingredients: 

  500g fettuccine

  1 tablespoon olive oil

  80g butter

  1 large onion, finely chopped 

  250g bacon, diced

  500g chicken thighs, diced

  200g button mushrooms, sliced

  ¾ cup white wine 

  300ml pure cream

  1 cup fresh parmesan

 

Instructions:

 

Step 1

Cook pasta in a large saucepan of salted boiling water according to packet instructions. Drain well.

Step 2 

Meanwhile, heat a large frypan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook, stirring for 5 minutes or until bacon is crisp and mushroom is tender. Add other veggies such as cauliflower and broccoli, great trick for hiding veggies from kids. 

 Step 3

Add white wine. On a low heat cook wine out then add cream. Bring to the boil. Simmer 2 minutes or until slightly thickened. Add pasta and cheese to pan. Stir through sauce until heated through. Season with salt and pepper.

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Classic Curried Sausages

Classic Curried Sausages

Written By Jeff Ross

Classic Curried Sausages

 

Ingredients: 

  1 tablespoon olive oil

  1kg beef sausages 

  1 large brown onion, thinly sliced 

  2 carrots, peeled, thinly sliced

  2 garlic cloves, crushed

  1 tablespoon curry powder

  2 tablespoons chutney/relish

  2 cups chicken stock

  1 cup frozen peas

  Steamed rice, to serve

  Parsley leaves, to serve

 

Instructions:

 

Step 1

Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate and slice into pieces.

Step 2

Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add chutney or relish and stock. Return sausages to pan. Cover bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens.

Step 3

Stir in peas. Season. Cook for a couple of minutes or until heated through. Serve with steamed rice and sprinkle with parsley leaves.

 

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One-pot French-style chicken casserole

One-pot French-style chicken casserole

Written By Jeff Ross

One-pot French-style chicken casserole

 

Ingredients: 

  1 1/2 tablespoons olive oil

  1kg diced chicken breast  

  1 carrot, peeled, coarsely chopped

  2 celery sticks, coarsely chopped

  100g bacon, chopped

  1 leek, thinly sliced

  200g cup mushrooms, quartered

  3 garlic clove, crushed

  2 tablespoons plain flour

  1/2 cup (125ml) white wine

  2 cups (500ml) chicken stock

  1/2 cup (125ml) thickened cream

  2 tablespoons parsley, finely chopped

  Green beans, steamed, to serve 

  Dutch cream potatoes, mashed, to serve

Instructions:

 

Step 1

Heat 2 teaspoons olive oil in a large heavy-based saucepan over medium heat. Season chicken. Cook, in batches, for 5 mins or until browned all over. Transfer to a plate.

Step 2

Heat remaining olive oil in the pan over medium heat. Add carrot and celery and cook, stirring occasionally, for 5 mins. Add bacon, leek and mushrooms and cook, stirring occasionally, for 5 mins or until bacon and mushrooms are golden. Add garlic and cook for 1 min or until aromatic.

Step 3

Add flour to the pan and cook, stirring, for 2 mins. Gradually add wine and stock, stirring to combine. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook for 20 mins or until chicken is cooked through. Stir in cream and parsley and cook for 2-3 mins. Season.

Step 4

Serve with steamed green beans and mashed potato.

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