Winter Lamb Shanks

5 Lamb Shanks
Plain Flour
1 tbs Pepper Corns
1 tbs Cloves
2 Large Tins of Crushed Tomatoes
4 Cups of Beef or Veal Stock
½ Bottle of Red Wine
4 Cloves of Garlic – Whole
1 Chilli – Chopped finely
4 tbs Brown Sugar
1 Cinnamon Stick
12 Baby Onions
15 Whole Mushrooms
1 Bunch Baby Carrots
4 Rashers of Bacon – Whole
Salt
2 Sprigs of Rosemary
2 Bay Leaves
Olive Oil and Butter

> Roll Shanks in flour and season with pepper and salt.

> Brown shanks in deep pot on stovetop in butter and olive oil – the oil stops the butter burning. Then set aside.

> Place chilli, garlic, onion, bacon, carrots, mushrooms, rosemary and bay leaves in same pot and soften gently for about 5-10 mins.

> Then add shanks, tomatoes, stock, wine, pepper corns, sugar, cinnamon and cloves. Season to taste. Bring to the boil and place in oven at 130C.

> Stir every hour, should take about 4 hours. You can cook on a lower heat for longer it you like.

> Skim the fat off the top and serve with mash or polenta.

This entry was posted on Friday, January 2nd, 2009 at 8:47 pm and is filed under Recipes and tagged with hobart, lamb shanks, recipe, tasmania. You can follow any responses to this entry through the RSS 2.0 feed.