TASTY LAMB SHANKS

  

(Serves 4 )
4 small lamb shanks

Dijon mustard

2 T oil

2 large onions, chopped

2 or 3 cloves of garlic, crushed

Mixed herbs

Salt

Ground pepper

1 wine glass of red wine(or a few tablespoons of balsamic vinegar)

3 tomatoes, skinned and chopped or 1 tin of chopped tomatoes

1 T tomato paste

1T sugar

Beef or mutton stock

 METHOD

Preheat oven to 160 degrees C

1. Season lamb with course salt and ground pepper and smooth Dijon mustard all over meat.

2. Heat oil in an oven proof saucepan and add the onions. Fry until translucent, add garlic and herbs.

3. Add the shanks to the pan and brown on all sides. Pour in the glass of red wine or balsamic vinegar.

4. Add the skinned\tinned tomatoes, tomato paste and sugar.

5. Finally add 2 cups of stock and transfer to the oven. Cook for +- 3 hours, until the meat falls off the bone.

Turn shanks every now and then.

6. Serve with mash and your choice of veg.

If I make this dish for a week night, I do the prep the night before and put it in the slow cooker in the morning and leave it to cook all day on low. When I get home from work it’s tender, tasty and ready to eat!