Braised Lamb Shanks with Spinach
-
15Prep Time Minutes
-
195Total Time Minutes
-
6Number of Ingredients
-
4Servings
Preheat oven to 350°F (180°C). In a large Dutch oven heat oil over medium, then brown lamb shanks on all sides, about 15 minutes total. Browning creates more flavour
Add Aylmer Accents® Petit Cut Tomatoes with Garlic and Olive Oil, VH® Szechwan Stir-Fry Sauce and 1 cup (250 mL) water. Bring to a boil, cover and place in oven for 2 ½ – 3 hrs., or until very tender. (If desired, reduce fat by skimming excess oil from top of sauce once finished.)
Add Aylmer Accents® Petit Cut Tomatoes with Garlic and Olive Oil, VH® Szechwan Stir-Fry Sauce and 1 cup (250 mL) water. Bring to a boil, cover and place in oven for 2 ½ – 3 hrs., or until very tender. (If desired, reduce fat by skimming excess oil from top of sauce once finished.)
Serve with rice, mashed or roasted potatoes.
Braised Lamb Shanks with Spinach