Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

Danie de Villiers - Freelance writer