Braised Lamb Shanks

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Now there are just 2 of us, i'm going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an australian abc site.

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Steps

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Pre-heat oven to 160c.

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Heat the oil in a big , heavy-based , oven-proof pan.

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Brown the shanks well on all sides , remove , fry the garlic , onions and carrot until they are softened.

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Add the tinned tomatoes and their juice to the pan , sit the shanks on top , then add the remaining ingredients.

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Use enough stock to just barely cover the shanks.

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Put the un-covered pan in the oven.

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Braise for about 2 hours , checking it every 30 minutes or so.

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Turn the shanks each time you check , and replace the liquid to bring it to half-way up the shanks.

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The shanks are done when the meat is beginning to fall of the bone.

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Remove them and place on a warmed serving dish strain the liquid , pressing with a spoon to get all the juices out.

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Skim and discard as much fat as you can , then reduce the remaining liquid to a nice gravy consistency.

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Pour over the shanks and serve.

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Ingredients

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olive oil, garlic cloves, onion, carrot, tomatoes, lamb shanks, red wine, bay leaves, dried oregano, dried thyme, salt, fresh ground black pepper, beef stock