Braised Lamb Shank with Vinegar and Tomato Sauce
Lee Kum Kee

Braised Lamb Shank with Vinegar and Tomato Sauce

Serves 2
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Ingredients

2 pcs Lamb shanks
125ml Medium bodied red wine
400g Tin chopped tomato
2 pcs Shallot, halved
1 pc Carrot, diced
1 pc Onion, diced
4 Tbsp Tomato paste
3 pcs Bay leaf

Sauce Mix

2 Tbsp Sugar
1 tsp Salt

Method

1 Marinate the lamb shank for at least 1 hour.
2 In a large pot, sear lamb shanks in medium high heat until brown on all sides. Add onion and shallot, fry until fragrant.
3 Add in the rest of the ingredients, sauce mix and water until the lamb shanks are covered.
4 Cook the lamb shank in medium low heat until tender, takes about 1 hour later, then season with salt if needed, ready to serve.
PREP TIME: 60 MINUTES | COOKING TIME: 90 MINUTES
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