Lamb shanks with sieved tomatoes
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Medium
Ingredients
-
4
lamb shanks
(about 500 g each)
-
1
small onion diced
(160 g)
-
1
small carrot peeled and diced
(100 g)
-
1
small stalk celery diced
(80 g)
-
1/4
cup
extra virgin olive oil
-
4
cardamom pods, crushed
-
1
stalk rosemary
-
2
leaves
small bay
-
1
carob pod
-
2/3
cup
red wine
-
1/2
cup
port
-
3
tablespoons
Mutti Double Concentrate Tomato Paste
-
2
cups
tinned chickpeas, drained
(about one and a half tins)
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Lamb shanks with sieved tomatoes: Method
- Finely dice the onions, carrots and celery and place in a large heavy bottomed saucepan with the extra virgin olive oil. Cook for ten minutes on low to medium heat until the onions are translucent.
- Add the lamb shanks and turn the heat up to medium, browning them on all sides for about 5 minutes.
- Stir through the crushed cardamom pods, carob pod (broken into several pieces), bay leaves and rosemary stalk.
- Add the red wine, port and Mutti Doppio Concentrato tomato paste. Dissolve the paste in a couple tablespoons of boiling water. Stir and then cover with a lid.
- Allow the lamb shanks to simmer for about an hour on low heat, turning regularly. After an hour, stir in the chickpeas and cover. Simmer for another half an hour until the lamb is cooked through, making sure you turn the shanks over every now and then. Season with salt to taste.
- Serve lambs shanks on a bed of soft yellow polenta or creamy potato mash.
