Slow cooked lamb Shanks braised in red wine with rosemary
These lamb shanks are so wonderfully quick and easy to prepare, then left to slowly cook until they are succulent and the meat is falling off the bone.
Serve with mashed potatoes and a green vegetable such as broccoli for a warming winter meal.
Sprinkle the shanks with flour and freshly ground black pepper and fry in some oil over a medium heat until they are golden brown.
Don't be tempted to move them around too much but allow them to form a nice crust which will add to the overall flavour.
While the shanks are frying, roughly chop an onion and a couple of carrots and place in a roasting pan with some fresh rosemary and bay leaves. You can substitute dried herbs but use them sparingly as their flavour tends to be stronger and can overpower the dish.
The wonderful Magic Whisk
When the shanks are nice & brown, remove them from the fring pan and place them on top of the vegetables. Sprinkle some flour onto the juices in the pan stirring them around over a low heat until the flour starts to cook.
Add red wine to the pan - living in Spain, I use Rioja, but any good red wine will do - stir well into the flour - I find that a 'Magic Whisk' is perfect for this - and let it bubble until it starts to thicken, then pour over the meat and vegetables in the roasting pan.
Cover tightly with foil and place in a medium hot oven for about two hours until the meat is tender and falling off the bone.
You can, of course cook this in a normal casserole as long as it has a tight fitting lid and it is also suitable for cooking in a slow cooker or crock-pot.