BannerFree Meat Delivery - click for more details

Search

Search*
search

Most Popular Articles

News

At Sunnyside Meats we love giving advice so now with being online we can get this advice out more frequently and more specific with our Handy Tips page. When you create an account with us, you will get sent every month a newsletter section with a different advice article.

Number of news items returned: 1 to 15 records of 50

How to cook Osso Bucco

(3356 views)

Serves 4 Prep time: 20 minutes Cooking time: up to 3 hours Ingredients ½ cup plain flour ¼ tsp salt ¼ tsp ground white pepper 4 ...

Jason & Jiah Completing apprenticeship

(3271 views)

A BIG congratulations to Jason and Jiah for completing their apprenticeships last week. Since they have joined our team they ...

Butler Service

(3195 views)

How our Butler Service Works Add all items to the shopping cart. Click checkout. Fill out all details required. Make sure in ...

How to cook Roast Lamb

(3176 views)

Treat the family to a mouthwatering rosemary & garlic roast lamb paired with roast potatoes and peas. SERVES 6 Ingredients 1.8kg leg of ...

Pea & Ham soup

(3143 views)

  Makes about 3 litres Prep time: 15 minutes Cooking time: 3 hours Our all-time go-to winter warmer is pea and ham.Even though ...

How to cook the perfect steak!

(3099 views)

Hooking into a perfectly cooked steak is a treat that is easy to perfect from your own home kitchen. Whether ...

Classic Roast Chicken

(3091 views)

Ingredients 50g butter, softened 1 clove garlic, crushed no20 whole chicken 3 medium (500g) brushed potatoes (sebago), peeled and quartered lengthwise 3 medium (320g) carrots, halved ...

Summer Chicken Burger

(3075 views)

These grilled chicken sandwiches are mouthwatering! Great for backyard get-togethers PREP 15 mins  COOK  15 mins  READY IN 30 mins  Ingredients Original recipe ...

Traditional Meatloaf

(3044 views)

The classic cheap and easy dinner, meatloaf is satisfying and full of flavour. Also it doesn't take at all long ...

Mustang News

(3016 views)

Unfortunately A-grade went down to Byron Bay on the weekend 30-32. It was a tough game only to get beaten ...

About Jason

(2982 views)

What do you like about working at Sunnyside Meats? A great team to work with, good boss, happy workplace, convenient and ...

About Leanne

(2979 views)

What do you like about working at Sunnyside Meats? The staff are great to work with and we have a lot ...

About Jiah

(2921 views)

What do you like about working at Sunnyside Meats? Working with great group of people, meeting and interacting with the customers. ...

About Mat

(2870 views)

What do you like about working at Sunnyside Meats? Excellent team to work with especially Ronnie, great experience and friendly customers What ...

About Ron

(2822 views)

What do you like about working at Sunnyside Meats? A great crew to work with. What are your interests out of work? Favourite ...

RSS FeedRSS
Image 1 for Red Wine & Garlic Lamb Shanks

Red Wine & Garlic Lamb Shanks

These fabulously tender lamb shanks are bound to please your loved ones.

Ingredients

  • 2 teaspoons olive oil
  • 2 tablespoons plain flour
  • Salt & freshly ground pepper
  • 4 lamb shanks, trimmed
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2/3 cup (160ml) red wine
  • 700ml bottle Italian cooking sauce
  • 600g Sebago (brushed) potatoes, peeled, chopped
  • 1/3 cup (80ml) low-fat milk, warmed
  • 250g green beans
  • 1/3 cup chopped fresh continental parsley
  • 1 lemon, rind finely grated
  • 1 garlic clove, extra, crushed

Method

  1. Heat oil in a large heavy-based saucepan over a medium-high heat. Season flour with salt and pepper then coat lamb in flour, shaking off excess. Add to pan and cook, turning often, for 5-6 minutes or until browned. Remove from pan. Add onion and garlic, and cook for 3-4 minutes until softened slightly.
  2. Increase heat to high and add wine to pan. Cook for 2 minutes. Stir in cooking sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.
  3. Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain well, mash and beat in milk. Steam beans. Combine parsley, lemon and extra garlic.
  4. Divide lamb shanks and sauce among serving bowls. Top with parsley mixture. Serve with mashed potato and beans.