Lamb Shanks

Ingredients for the shank pot:
3 Lamb Shanks (a shank per person but just add more for more guests)
5 cloves of garlic roughly chopped
1 cup red wine
2 cups beef stock
6 tablespoons tomato paste
1 large stick of celery roughly diced
1 large onion roughly diced
4 tablespoons of oil
1 tablespoon of Rosemary leaves(fresh is better but dried works well)
1 tablespoon of Thyme leaves(fresh is better but dried works well)

Side dishes:

Baby Carrots

Green Beans

Broccoli

Directions:
Preheat oven to 180°C

Place oil in pan and heat until med-high. Brown lamb shanks on all sides quickly, remove using tongs and add to your casserole dish.

I use a heavy cast iron dish but you can use a regular deep-ish oven dish,

I then fry onion and celery pieces, add garlic cloves for a few minuets, then tip into iron dish.

Add the wine, beef stock, tomato paste and herbs into the casserole dish and roll the shanks over a few times, add salt and pepper. Cover and place in the oven for 2 hours approx, meat should be tender and almost falling off the bone!

I check my dish every half hour and turn the shanks over to even out moisture, taste to check seasoning.
I served mine on a bed of mash, baby carrots tossed in butter (pre cook the carrot) and steamed green beans and broccoli.

This is a hearty, tasty meal and I am very pleased with my first attempt! xo