Serves 4
4 lamb shanks, bones trimmed down.
3 Tbsp (45ml) cake flour, seasoned well with salt and pepper
Olive oil, for frying
1 onions, sliced
300g peeled baby onions
4 cloves garlic, crushed
1 1/2 cup (375ml) red wine
1 can (400g) tomatoes.
2 Tbsp (30ml) chopped parsley
2 Tbsp (30ml) thyme leaves
1 cup (250ml) stock.
Salt and milled pepper.

Dust shanks in seasoned flour and pat off excess flour.
Heat oil in a large Le Creuset casserole and sear shanks until browned on all sides.
Remove the shanks from pot.
Add onions and fry until golden.
Return the shanks back to the pot.
Add the wine and allow to boil until the strong wine smell has evaporated.

Add in the tomato, herbs and stock.
Allow to simmer over a gentle heat without a lid until the sauce begins to thicken.
Cover with lid and cook for a further hour or until the meat is tender and falls from the bone.

As oven temperatures may vary this is a guideline only.