A wonderful stew with bold flavors
I really look forward to this meal every time I make it!
1 small 4 oz can of tomato sauce
1/2 teaspoon oregano, basil, and rosemary
1- 1/2 cup of Cabernet wine
2 cup of canned beef stock or chicken I have used both
In a large electric fryer or large dutch oven pan for the stove top, pour oil to heat in pan. Place lamb shanks in the hot oil salt and pepper. Saute so that all sides are browned evenly then add the fresh cleaned garlic cloves cook till golden.
Add the Cabernet wine and the spices. Reduce wine to cook for 2 minutes and then add beef or chicken stock. Cook for about ten more minutes. Now either simmer in your large electric fry pan on lowest setting for an hour and half or put into a large roaster pan and bake at low temperature of 300.
Note: you can also place in a slow cooker on low for 6 to 8 hours.
Add potatoes and other vegetables. Slow cook in the oven (or which ever method you prefer) for same amount of time or until vegetables are soft. Right about 1/2 hour before this is done, add one can of peas or 2 cups of fresh peas.
Slice the lamb shanks off the bone and either place meat and vegetables over rice or boiled pasta and lots of Italian crusty bread...this is tender, full of flavor and a great dish for the fall and winter months. My kids love the sauce over mashed potatoes. There are cubed potatoes are already in the stew but for all those potato lovers out there carry on!