• 2 lamb shanks
• 2 (400g) tins chopped tomatoes
• 1 glass red wine
• 2 cloves garlic, crushed
• 2 medium onions, chopped
• A pinch salt and pepper, for seasoning
• pinch dried thyme
• 2 sprigs fresh rosemary, and extra for garnish
• About 1 or 2 tablespoons olive oil, for frying
• 1 carrot, diced
• 1 tablespoon tomato puree
• 150ml chicken stock
• Pre-heat the oven to 160 – 170 degrees C. Heat oil in a deep heavy casserole dish such as cast iron. Add the lamb shanks and sear all around over medium to high heat. Remove and set aside. Add more oil if necessary, reduce the heat to medium then add the onions and fry until translucent. Add the garlic, stir for 2 minutes then add the red wine and stock. Bubble for a minute or two then add the rest of the ingredients except for the rosemary garnish.
• Bring to the boil then add the lamb shanks back to the dish. Reduce the heat to low, turn the shanks to coat well and place the lid on the casserole dish. Place in the oven and simmer for a good hour or so.
• Remove from the oven and check on the sauce, using a spoon to coat the lamb well with the sauce. Return to the oven. Repeat this process until the lamb is almost falling off the bone and the sauce has thickened. Depending on the size of the shanks, I cook this for about 3 hours but you may need to vary.
• Serve with creamy mashed potatoes with a rosemary sprig on the lamb. Delicious!