Braised Lamb Shanks

Ingredients:

• 8 French trimmed lamb shanks (approx 2 kg).

• 1 large red onion, chopped coarsely.

• 2 cloves of garlic, crushed.

• 2 carrots, chopped.

• 2 parsnips, chopped.

• 1 cup of chicken or lamb stock.

• 2 cups of water.

• 2 x 400g cans of diced tomatoes.

• 3 sprigs of fresh rosemary.

• 2 tablespoons of flour.

• 1 cup of red wine.

• 2 tablespoons oil.

• Salt & pepper.

Method:

• Preheat oven to 180°C.

• Heat oil in a frying pan.

• Roll the lamb shanks in flour brown, add to the pan & brown in batches. Transfer to a casserole dish.

• Add garlic & onions to the frying pan (adding more oil if necessary), and cook until transparent. Transfer to the casserole dish.

• Add tomato, wine, carrots, parsnips & rosemary to the casserole dish. Mix well. Season with salt & pepper.

• Cover & bake for 2 hours or until the lamb is tender. Periodically check that the sauce isn't too dry & add more water if necessary.

• Serve with mashed potato or polenta.