Lamb Shanks

• 2 tablespoons Olive Oil
• 4 Lamb Shanks
• 2 tablespoons Plain Flour
• 4 tablespoons Tomato Paste
• 2 x 440g cans tinned tomatoes with basil & oregano
• Small potatoes (unpeeled and cut into bite size pieces)
• Winter vegetables cut into chunks (such as Pumpkin, Carrots, Parsnips)
• Small pickling onions (Peeled and left whole)
• 1½ cups Beef Stock

• Heat olive oil in a large baking dish on top of the stove. Roll lamb shanks in plain flour and brown in oil. Remove from stove top.
• Cover browned lamb shanks with tomato paste. Add vegetables, tomatoes and beef stock.
• Cover baking dish with foil and place in oven. Cook very slowly (150°) for approx. 3½ hours or until lamb is ready to fall apart.
• Remove foil and cook for a further 15 minutes.

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Updated: 16 October 2006

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