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Leg Of Lamb In Red Wine

4 lamb shanks
1 large onion chopped
1 medium size carrot chopped
2/3 table spoon salt
1/3 table spoon ground black pepper
1/4 table spoon ground Allspice
1 table spoon parsley
1/2 table spoon dill
8-10 cloves fresh garlic chopped
2-3 Bay leaves
4-6 whole Allspice
1/3 cup olive oil
1/2 cup Blackcurrant Cassis (Milady crème de cassis liqueur recommended=Product of Moldova)
11/2 cup Florentine Spinach & Cheese tomato sauce (Classico recommended)
1/3 cup honey barbecue sauce (Sweet baby Ray’s recommended)
1 table spoon sugar

Preparation time: 20min
Cooking time: 90 min

Wash lamb shanks. Sprinkle with salt and spices. In Pyrox pan mix olive oil, cassis liqueur, garlic, onion, parsley, dill, bay leave and whole allspice. Place lamb shanks into liqueur mixture and soak for 10 min on all sides turning shanks rapidly.
Mix well Florentine tomato sauce, barbecue sauce and sugar.
Cover lamb shanks with tomato mixture. Sprinkle with parsley. Place on top fresh sweet onions rings. Cover with foil. Bake 90 min at 325°F

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