Braised Lamb Shanks with Spinach
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15Prep Time Minutes
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195Total Time Minutes
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6Number of Ingredients
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4Servings
Ingredients
- 1 tbsp. (15 mL) vegetable oil
- 4 lamb shanks (about 3 lb./1.5 kg total)
- 1 can (540 mL) Aylmer Accents® Petite Cut Tomatoes with Garlic and Olive Oil
- 1 jar (355 mL) VH® Szechwan Stir-Fry Sauce
- 1 cup (250 mL) water
- 4 cups (1 L) fresh spinach
Directions
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Step one
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
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Step two
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.)
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Step three
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.)
Tips
Serve with rice, mashed or roasted potatoes.
Preparation images
Braised Lamb Shanks with Spinach
