2 lamb shanks
2 medium onions, chopped
2 cloves garlic, crushed
1 glass of red wine
150ml chicken stock
2 (400g) tins chopped tomatoes
salt and pepper to taste
pinch of dried thyme
2 sprigs fresh rosemary, and extra for garnish
about 1 or 2 tablespoons olive oil, for frying
1 carrot, diced
1 tablespoon tomato puree
Preparation:15min › Cook:3hours › Ready in:3hours15min
Pre-heat the oven to 160 - 170 degrees C. Heat oil in a deep heavy casserole dish, like a dutch oven, on the stovetop on medium to high heat. Sear the lamb shanks all over, then remove and set aside.
Add more oil if necessary, reduce the heat to medium then add the onions and fry until translucent. Add the garlic, stir for 2 minutes then add the red wine and stock. Bubble for a minute or two then add the rest of the ingredients except for the rosemary garnish.
Bring to the boil then add the lamb shanks back to the dish. Reduce the heat to low, turn the shanks to coat well and place the lid on the casserole dish. Place in the oven and simmer for a good hour or so.
Remove from the oven and check on the sauce, using a spoon to coat the lamb well with the sauce. Return to the oven. Repeat this process until the lamb is almost falling off the bone and the sauce has thickened. Depending on the size of the shanks, I cook this for about 3 hours but you may need to vary.
Serve with creamy mashed potatoes with a rosemary sprig on the lamb. Delicious!