Slow Cooked Lamb Shanks

This is both a favourite comfort food and pub grub of mine. I cook this recipe for close friends who enjoy a bottle of red wine. This recipe has an Italian flavour, so a good Chianti seems appropriate! Serves 4-5

2T olive oil
2 red onions chopped
2 carrots peeled and sliced
2 stalks celery, chopped
2 cloves garlic, finely chopped
1.5kg lamb shanks
2T soft brown sugar
1T balsamic vinegar
3 bay leaves
2T green pepper corns
2 tins tomatoes
4T tomato paste
1T dried oregano

Preheat the oven to 160C. Use a large pot with a lid.

Heat the oil and suate the onions, carrots, celery and garlic. Remove and set aside.
Brown the lamb shanks. Add the vegetables and the rest of the ingredients and stir.
Cook in the oven for 1.5-2 hours.

Serve with mashed potatoes and minted peas.

Add 1/2 cup of red wine before cooking for more flavour.

Banting: omit the carrots and sugar. You will still get stacks of flavour.