Ingredients
- 350 milliliters wine (red)
- 350 milliliters lamb stock
- 125 grams tomatoes (canned chopped)
- 50 grams tomato puree
- 45 milliliters olive oil
- 10 arrowroot
- 5 milliliters rosemary leaves (finely chopped)
- 5 milliliters thyme leaves (finely chopped)
- 5 milliliters
- 2 1/2 milliliters allspice
- 1 thyme sprigs to (garnish)
- 1/2 olive oil in a flame proof casserole (heavy)
- 2 slices carrots (sliced)
- some heat of the olive oil in a flame
Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.