Slow braised lamb shanks

Notes

Ingredients

• 2kg Lamb shanks (4)
• Flour for dusting
• Olive oil
• 1 lg carrot, finely chopped
• 1 lg onion, finely chopped
• 2 chix stock cubes
• 250ml hot water
• 1 400g tin crushed tomatoes
• 2T tomato paste
• .25t dried oregano
• .25t dried thyme
• .25t secret lamb seasoning
• .3 cup brown sugar
• 1T balsamic vinegar
• 1T Worcestershire sauce
• 1 cup red wine
• 1T garlic, crushed
• S&P

Instructions

1. Preheat oven to 120c
2. Dissolve stock cubes in hot water
3. Dust lamb shanks in flour
4. Brown on all sides in oven proof casserole dish, remove
5. Saute onion and carrot over low heat, until softened, 5mins
6. Add tomato paste and cook for 1-2 mins
7. Add in stock and deglaze pan
8. Add tin of tomatoes, stir and cook for 1-2mins
9. Add the herbs & spices, vinegar, Worcestershire sauce, wine and garlic
10. Adjust for salt and pepper
11. Bring to a simmer
12. Add shanks back to the pan, spoon sauce over top
13. Cover and move to oven
14. Cook for 4hrs, turning every hour and basting
16. Serve with mash potato