Ingredients
2 tbsp olive oil
8x 250g lamb shanks
2 leeks, trimmed and sliced
1 onion, sliced
6 cloves garlic
6 sprigs each thyme and oregano
2 tbsp plain flour
2 cups (500ml) red wine
1 litre beef stock
SERVES 8
Method
Preheat oven to 180c
Heat the oil in a large non-stick pan over high heat. Cook the shanks, in batches, for 1-2 minutes each side or until browned. Remove from pan and place in a baking dish. Set aside
Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2-3 minutes. Add the flour and stir to combine. Cook for a further 1-2 minutes, add the wine and stock and bring to the boil
Pour over the shanks, cover and roast for 2 1/2 hours, turning every 30 minutes
Serve with polenta or mash
Recipe source: Donna Hay (2013) The New Classics