LAMB SHANKS WITH CHUTNEY

INGREDIENTS

•  4 lean, meaty lamb shanks
•  2 tablespoons olive oil
•  1 can of diced San Marzano tomatoes (14.5 oz)
•  1 tablespoon curry powder
•  1 teaspoon ground ginger
•  1 can low sodium beef consomme’ (11 oz)
•  4 cloves garlic, finely minced
•  1 medium onion, finely chopped
•  ½ cup mango chutney

Plus additional chutney to taste at serving

PREPARATION

• Preheat oven to 350 degrees.
• Brown shanks well in oil for 5 – 7 minutes, turning several times, in a heavy, large pan over medium high heat. Transfer browned shanks to 3-quart Dutch oven.
• In a blender, place tomatoes, curry, ginger, consomme, garlic, onion and chutney on low speed until well mixed. Pour mixture over shanks. Cover and bake 2 hours.
• Taste sauce and adjust seasoning if necessary. Refrigerate if not serving immediately.
• Re-warm and serve with rice, dropping an additional spoon of chutney on each shank.