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  • 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, cut into wedges

  3. 1 carrot, diced

  4. 1 stick celery, diced

  5. 3 cloves garlic, sliced

  6. 2 tablespoons plain flour

  7. 1 cup red wine

  8. 3 tablespoons tomato paste

  9. 4 tomatoes, chopped

  10. 425g tin diced tomatoes

  11. 4 cups chicken stock

  12. 8 sprigs thyme

  13. 2 bay leaves

  14. 1 tablespoon rosemary leaves

  15. 8 shanks, French trimmed

  16. polenta to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C or 180C for fan-forced.

  2. Heat oil in a large baking dish. Place over low heat. Add onion, carrot and celery. Cook stirring over low heat until soft and caramelised. Add garlic. Cook a further minute.

  3. Sprinkle over the flour and cook until the flour "bursts". Gradually add the wine. Stir through the tomato paste, chopped tomatoes, tinned tomatoes, stock and herbs. Simmer until sauce thickens slightly. Add shanks and season well. Cover tightly with foil. Bake for 2½ - 3 hours or until tender.

  4. Serve with creamy polenta.

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