[Rose83]

I absolutely adore lamb shank and when its cooked right how it falls off the bone without the need of a knife. Mines in the oven cooking as i write.

Ok im only cooking for me and DH so double up acording to how many you are feeding.

2 lamb shanks
6 tsb dried mint
1 tbls dried rosemary
1 onion diced
2 cloves garlic crushed
1 tin of chopped tomatoes
150 ml red wine
250 ml beef stock
salt and pepper

First pre heat the oven to gas mark 3, 150 degres
Brown the shanks in a pan for about 15 mins and transfer to a casserol dish.
Put onions and garlic into the pan and cook until softened, add the stock and wine and simmer for a few mins, then add the tomatoes mint and rosemary and then reduce down for about 10 mins. Add salt and pepper to taste and transfer sacuce to the casserol dish covering the shanks. Cook for about 3 hours. Serve on a bed of creamy mash

[Aleishasmam]

I absolutely adore lamb shank and when its cooked right how it falls off the bone without the need of a knife. Mines in the oven cooking as i write.

Ok im only cooking for me and DH so double up acording to how many you are feeding.

2 lamb shanks
6 tsb dried mint
1 tbls dried rosemary
1 onion diced
2 cloves garlic crushed
1 tin of chopped tomatoes
150 ml red wine
250 ml beef stock
salt and pepper

First pre heat the oven to gas mark 3, 150 degres
Brown the shanks in a pan for about 15 mins and transfer to a casserol dish.
Put onions and garlic into the pan and cook until softened, add the stock and wine and simmer for a few mins, then add the tomatoes mint and rosemary and then reduce down for about 10 mins. Add salt and pepper to taste and transfer sacuce to the casserol dish covering the shanks. Cook for about 3 hours. Serve on a bed of creamy mash