Lamb shanks can be cooked almost any way. With this recipe everything goes into the dish at the same time - very easy.

Ingredients

• 4 lamb shanks
• 2 cups red wine (use merlot or pinot)
• 2 stalks celery, sliced
• 4 cloves garlic, peeled and sliced
• 2 tbsp chopped fresh thyme
• 2 bay leaves
• 1 tsp cracked black pepper
• 4 tbsp oil
• 6-8 medium sized potatoes, peeled
• 4-6 medium sized red onions, halved
• 3 tbsp flour
• 1½ cups beef stock

Method

1. Place the lamb shanks in a resealable bag. Pour in the wine, and add the celery, garlic, thyme, bay leaves and pepper and seal. Toss gently to mix and then refrigerate over night. (Place inside a bowl in case the bag leaks.)
2. Drain off the marinade and reserve. Dry the shanks on a paper towel.
3. Toss the lamb shanks, onions and potatoes in the oil and place in a baking dish.
4. Roast at 180ºC for 1½ hours, turning regularly.
5. Set aside and keep warm while preparing the sauce.
6. Pour off all but 3 tblsp of the fat. Add the flour to the pan and cook over a low heat for 1 minute.
7. Strain the marinade and add ½ cup to the pan with the beef stock and stir regularly for 5 minutes until smooth. Season with salt and pepper. Serve with your favourite winter vegetables.

Cooks Tips

- Once the shanks are cooked remove from the oven. Turn the heat up to 220ºC for 5-10 minutes to crispen the potatoes and onions. During this time, keep the shanks covered so they rest in a warm place.