Braised Lamb Shanks
- Preheat oven to 180°C. Combine flour with a little salt and pepper. Toss the lamb shanks in the flour mixture and shake off excess.
- Over a medium/high heat, heat a large frypan then add a little oil. Brown the shanks, turning so that all sides are well browned. Place in a small roasting dish or large casserole dish.
- Reduce heat in pan and add a little more oil. Then add in the baby onions and cook for 1 minute, stirring occasionally. Add rosemary and garlic and stir for 30 seconds more.
- Combine wine and stock, then gradually pour into pan. Stir until the liquid boils, then pour over the lamb shanks. Cover the dish tightly with its lid or some foil and place in oven. Cook for 1½ -2 hours, turning occasionally and adjusting the heat if necessary, until lamb shanks are very tender. Add a little beef stock or water if it appears too dry. Serve shanks with the red wine sauce, mashed potato and greens.