Yields2 ServingsCook Time2 hrs 32 minsTotal Time2 hrs 32 mins
INGREDIENTS :
700glamb shanks trimmed of excess fat
1tspsalt
½tspground pepper
½tbspextra-virgin olive oil (divided)
½large white onion
3cloves garlic
240mlbeef stock (Campbell Real stock)
100mlred wine (Pinot, Noir) (omit for halal)
400gtomato puree (Kimball)
1tbsptomato paste
60gmaple syrup
Garnish
½tspchopped rosemary
1tbspchopped parsley (divided)
PREPARATIONS :
1
- Marinade the lamb shanks with salt, pepper and olive oil for 5 Minute. Set-asides.
COOKING METHODS :
2
- Place the onion and garlic in the mixing jar. Scrape down sides.
Settings: Press TURBO Timer: 2 Seconds
3
- Add beef stock, red wine, tomato puree, tomato paste, maple syrup, salt and pepper in the mixing jar to chop.
Settings: Timer: 1 Minute / Speed: 5 / Temperature: 120°C
4
- Arrange the lamb shanks in the steamer and cover with the lid. Place it on top of the mixing jar’s lid cover (without measuring cup).
Select preset mode R- “STEW “ Auto Settings Timer : Timer: 1 Hour / Speed: 0 / Temperature: 100°C
- Add 300ml water and continue to stew.
Select preset mode R- “STEW “ Auto Settings Timer : Timer: 1 Hour 30 Minutes / Speed: 0 / Temperature: 100°C
5
- Remove the lamb from the steamer and place into a serving dish.
- Blend the sauce 1min – Start at speed 5 then gradually increase to speed 9.
Settings : Timer: 1 Minute / Speed: 5-9
*Caution: Lock the measuring cup.
6
- Pour the sauce over the lamb shanks and serve with vegetables and mashed potatoes. Garnish with chopped rosemary and parsley.
Nutrition Facts
2 servings
Serving size
dishes
Amount per serving
Calories965
% Daily Value *
Total Fat47.5g61%
Saturated Fat 18.5g93%
Cholesterol315mg105%
Sodium1803mg79%
Total Carbohydrate28.4g11%
Dietary Fiber 1.4g5%
Total Sugars 20.9g
Protein95g
Calcium 7mg1%
Iron 46mg256%
Potassium 1478mg32%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
700glamb shanks trimmed of excess fat
1tspsalt
½tspground pepper
½tbspextra-virgin olive oil (divided)
½large white onion
3cloves garlic
240mlbeef stock (Campbell Real stock)
100mlred wine (Pinot, Noir) (omit for halal)
400gtomato puree (Kimball)
1tbsptomato paste
60gmaple syrup
Garnish
½tspchopped rosemary
1tbspchopped parsley (divided)
Directions
PREPARATIONS :
1
- Marinade the lamb shanks with salt, pepper and olive oil for 5 Minute. Set-asides.
COOKING METHODS :
2
- Place the onion and garlic in the mixing jar. Scrape down sides.
Settings: Press TURBO Timer: 2 Seconds
3
- Add beef stock, red wine, tomato puree, tomato paste, maple syrup, salt and pepper in the mixing jar to chop.
Settings: Timer: 1 Minute / Speed: 5 / Temperature: 120°C
4
- Arrange the lamb shanks in the steamer and cover with the lid. Place it on top of the mixing jar’s lid cover (without measuring cup).
Select preset mode R- “STEW “ Auto Settings Timer : Timer: 1 Hour / Speed: 0 / Temperature: 100°C
- Add 300ml water and continue to stew.
Select preset mode R- “STEW “ Auto Settings Timer : Timer: 1 Hour 30 Minutes / Speed: 0 / Temperature: 100°C
5
- Remove the lamb from the steamer and place into a serving dish.
- Blend the sauce 1min – Start at speed 5 then gradually increase to speed 9.
Settings : Timer: 1 Minute / Speed: 5-9
*Caution: Lock the measuring cup.
6
- Pour the sauce over the lamb shanks and serve with vegetables and mashed potatoes. Garnish with chopped rosemary and parsley.
AuthorLe-ThermiqueCategoryMain DishesDifficultyIntermediate