- 3 lamb shanks
- 5 cloves of garlic (roughly chopped)
- 1 cup red wine
- 2 cups water or beef stock
- 4 tbsp olive oil
- 1 tin chopped tomatoes
- 1 large carrot (roughly diced)
- 1 large stick of celery (roughly diced)
- 1 large onion (roughly diced)
- 1 tbsp rosemary
- 2 bay leaves
- 1 tbsp thyme
- salt and pepper
Preheat oven to 180°C. Place oil in cast iron casserole dish (with lid) and heat on medium high heat. Brown lamb shanks on all three sides and set aside. Turn the heat down and cook onions, carrot and celery. When the onions turn clear add the garlic and cook for a further minute. Add the lamb shanks, wine, stock, bay leaves and tinned tomatoes. Cover with lid and place in the oven for 2 hours. Serve on hot mashed potato.
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