Pyrenees Style Lamb Braised With Red Pepper

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Recipe from frank camorra of movida in melbourne.

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Steps

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Season the lamb shanks with sea salt , freshly ground black pepper and the thyme , and set aside.

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Place the oil , onions and garlic in a large , heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned.

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Add the capsicums and cook gently for 45 minutes or until very soft.

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Add the tomatoes and bay leaves , and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.

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Add the wine and water , increase the heat to high and bring to the boil.

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Stir in the paprika , then reduce heat and simmer for a further 30 minutes.

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Preheat the oven to 180c.

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Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top.

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The sauce should just come to the top of the meat , so that the lamb browns as the sauce evaporates.

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Cook for 2 hours , turning occasionally , or until the shanks are very tender.

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Ingredients

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lamb shanks, sea salt, pepper, thyme, olive oil, onions, garlic cloves, red bell peppers, tomatoes, fresh bay leaves, white wine, water, sweet paprika