Mirrool Creek Lamb Shanks in Tomato, White Wine and Rosemary
8 medium Frenched shanks
Plain flower for dusting, sea salt and cracked pepper
2 tablespoons olive oil
2 onions sliced
2 cloves of garlic chopped
2 400g tins of diced Italian tomatoes
1 cup chicken stock
1 cup red or white wine
2 tablespoons rosemary leaves
1/4 cup chopped flat leaf parsley
1/4 Cup of brown sugar (optional)
Place lamb shanks in a bowl and dust with combined flour, salt and pepper. Heat oil in a large heavy based pan or casserole dish. Over medium heat brown the shanks in batches then remove.
In a closed baking dish add the onions, garlic, tomatoes, stock, wine and rosemary and (optional) a quarter of a cup of brown sugar. Add the shanks to the mixture ensuring that they are as submerged as possible. Cook for 4-6 hours at 130degrees or until they are falling off the bone.
Stir through the parsley and season with extra pepper and salt about 15 minutes prior to serving.