Breville BSC300W manual Lamb shanks in a tomato, pesto sauce, Tagine of beef, Serves

Beef, Pork, Veal & Lamb continued

Lamb shanks in a tomato, pesto sauce

Serves 8

2 tablespoons olive oil

8 large French-cut lamb shanks, trimmed of fat 2 medium Spanish onions, peeled and sliced 400g button mushrooms, sliced

4 garlic cloves, peeled and crushed

1 x 800g can tomatoes, chopped 1⁄3 cup tomato paste

1⁄3 cup sun-dried tomato pesto 1 cup / 250ml red wine

1⁄3 cup / 90ml sweet sherry

4 beef stock cubes, crumbled

1 tablespoon fresh rosemary, chopped

1.Heat oil in a non-stick pan. Add lamb shanks 2-3 at a time, cook over medium heat until well browned. Drain on paper towel.

2.Add onion to the non-stick pan, cook until onion is soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine,sherry, stock cubes and rosemary, stir and cook for 1-2 minutes.

3.Place shanks and tomato mixture in to the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 6-8 hours or High setting 4-6 hours.

4.Serve hot accompanied with mashed potatoes,char- grilled eggplant and zucchini.

Tagine of beef

Serves 8-10

2 tablespoons olive oil 2.5kg lean gravy beef, cubed

2 large onions, peeled and sliced

6 garlic cloves, peeled and crushed 1⁄4 cup Moroccan seasoning

1 tablespoon ground cinnamon

2 cups / 500ml beef stock

2 strips lemon rind

2 cups / 250ml tomato puree

1 cup dates, seeded and halved 1⁄4 cup honey

3⁄4 cup fresh parsley, chopped 1⁄2 cup flaked almonds, toasted

1.Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel.

2.Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.

3.Place meat and onion mixture in the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 5-7 hours or High setting 4-5 hours.

4.Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon Tagine into serving bowls, top with parsley and almonds.

6.Serve hot accompanied with steamed cous cous,baby carrots, cauliflower florets and green beans.

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