Prep time 10 minutes Cooking time 2 hours 40 minutes
4 Lamb Shanks
2 Tablespoons plain flour
2 Tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
1/2 cup (125ml) white wine
sprig of rosemary
mashed potato to serve
1.Preheat oven to 160C. Dust shanks lightly with flour, shaking off excess.
2.Heat oil in a large flameproof casserole dish on high. Cook shanks for 3-4 minutes, turning, until browned. Set aside.
3. Sauté onion in same pan for 5 minutes until golden. Add garlic and cook for 1 minute more. Return shanks to pan with tomatoes, wine and rosemary.
4. Bake covered, for 2 ½ hours, until meat is very tender. Season to taste and serve with mashed potato.
Tip: Use a frying pan and transfer to casserole dish if you do not have a flameproof dish.