Download on the App Store
Dac3a9e6 2f70 40f8 8815 e77a956b74ff  2016 05 15 17 20 16
pennpal02
pennpal02

Dust the lamb shanks in some seasoned flour (I used salt, pepper, tumeric, cumin and chili powder) and brown in an oven-proof pot (with some oil, of course!). Take it out and wipe the pot if it's too dark - you don't want to burn your veggies! Add new olive oil and sauté onions, celery and carrots. Once softened, add some red wine, a can of whole tomatoes and beef stock. Toss in a couple of bay leaves and sprigs of rosemary and bring to a boil. Add the shanks back in and bake at 350-375 for about 3 hours or until soft. Adjust seasoning to taste and voila!