Napolitana Braised Lamb Shanks


	Heating time: 2 Hours 30 Minutes Heating temperature: 180°C Serving size calculate

Ingredients (6 portions)

Amount	Measure	Name
30.00	ml	Olive oil
250.00	g	Bacon rind
300.00	g	Onions
5.00	g	Garlic
500.00	g	KNORR Tomato Pronto 6 x 2kg
250.00	ml	Wine, red
250.00	ml	Port
5.00	g	KNORR Beef Stock Granules 6 x 1kg
250.00	ml	Water
10.00	g	Rosemary, fresh
30.00	g	Sugar, Brown
5.00	g	KNORR Aromat 6 X 1kg
		Robertsons Atlantic Sea Salt and Black Pepper to taste
30.00	g	MARVELLO Full Fat Spread 30 x 500g
30.00	g	KNORR Basic Brown Sauce 3 x 1kg

Preparation

1. In a pan, fry the diced bacon until crisp, add the olive oil and onion and caramelise.
2. Add the garlic, KNORR Napolitana Sauce, KNORR Tomato Pronto, red wine and port.
3. Prepare the KNORR Beef stock and add to the sauce.
4. Reduce for a minute and season with the KNORR Aromat and freshly ground pepper. Add the rosemary and brown sugar.
5. Pour sauce into a heavy base oven dish.
6. Brown the lamb shanks in a hot sauté pan and transfer into the sauce.
7. Cook covered for 2 hours 30 minutes (or until meat) is tender at 180°C.
8. Remove the shanks with a slotted spoon.
9. Mix the KNORR Basic Brown Sauce Powder and the MARVELLO and add to the sauce to thicken, simmer for 2 minutes.
10. Season with salt and pepper.
11. Place the shanks back into the thickened sauce. Serve piping hot with rosemary mash and seasonal vegetables.