Wow Hypocrites, never thought about doing that before. It would probably work and be really fast. I'm kinda grossed out by can meat tho lol. Don't ask me why, i've no clue. When I was younger i use to eat those vienna sausages by the can and tuna straight from the can.

Lamb shanks with rich napoli sauce and vegetables

Get some lamb shanks from butcher, unfrenched
flour
rosemary
peppercorns
bay leaves
carrot
onion
zucchini
capsicum any colour
eggplant large diced - pick a liter eggplant over a heavy one of the same size - heavy ones are bitter
red wine
crushed tomaoto or make your own napoli sauce
potato
salt
pepper
garlic cloves
butter

Dust lamb shanks in flour which is seasoned with salt and pepper
large fry pan and seal the shanks until they start to bleed from the bone ends
add to large baking tray, throw in bayleaves, peppercorns, napoli, 1 cup of red wine
large chopped carrots, chop the zucchini larger so does not break down on cooking, eggplant, capsicum,
remove rosemary leaves from stem and throw the leaves in, throw in some garlic cloves
make sure you have enough sauce to cover the shanks, cover with baking paper then tin foil so the foil does not stick to the sauce or shanks.

cook on 180 for 3 - 5 hrs - one hour from the shanks being done - test a shank by slicing a small peice off, if tender good to go.

Peel and chop potato, pot of water start with cold water.
Once cooked take off and strain then mash, throw in heaps of butter and season to taste

Serve with a good helping of mash then a shank and the napoli veg sauce over the top

Great winter warmer feast.

Enchilada sauce ( or as we call it mexican gravy)


Ingredients

1/4 cup vegetable or olive oil
1/4 cup all purpose flour
1 (28oz) can or tomato sauce
2 tbls +2tsp chilli powder
1 1/2 tsp oregano
1tsp cumin
1tsp garlic powder
1 tsp onion powder
1 tsp packed brown suger
1 cup water


Directions
Heat oil to medium heat and stir in flour ( about 1 min
Add rest of ingredients and bring to boil. Then reduce heat and simmer for 10 minutes. Stores for 2 weeks in refrigerator or use immediately.



Wasnt copied just typed from my personal recipe book . I'm a cook , and create my own recipes.
I tried to make it look professional and legible.