LAMB SHANKS WITH RED WINE AND TOMATOES

Yields6 Servings

6 lamb shanks each weighing about 400g

50 g plain flour

Salt and pepper

½ tsp ground cinnamon

3 tbsp olive oil

2 onions sliced

4 cloves garlic sliced

1 tbsp fresh ginger grated

2 carrots peeled and thickly sliced

2 bay leaves

2 cinnamon sticks

2 x 400g tins chopped tomatoes

4 tbsp light soy sauce

500 ml red wine

Preheat the oven to 160C/Gas 3

Season the flour with salt and pepper and mix in the ground cinnamon; roll the lamb shanks in the seasoned flour

Heat 2 tablespoons olive oil in a large casserole over high heat and brown the lamb shanks all over, in batches; remove from the pan and set aside

Add the rest of the oil; add the onions and cook for 2-3 minutes; add the garlic, ginger and carrots and cook, stirring for another 2 minutes; add the bay leaves and cinnamon sticks; stir in the tomatoes, soy sauce and wine and heat for 5 minutes

Place the shanks in a large deep oven proof dish and spoon the wine sauce over them; cover and cook in the preheated oven for about 2 hours, until the meat is very tender and the sauce is reduced and thick

Serve the lamb shanks piping hot with the rich wine and tomato sauce

LAMB SHANKS WITH RED WINE AND TOMATOES

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