Lamb Shanks


Lamb Shanks (serves 6)

6 lean lamb shanks
400g can of tomatoes
Glass of red wine
1-2 tablespoons olive oil
300ml of water or stock
Cup of barley (optional)
Big handful of fresh herbs
Large bowl full of chopped vegetables such as celery, onions, leeks, carrots, parsnip, turnip and whole garlic cloves

1. Pre-heat oven to 180oC.
2. Heat oil in a heavy based saucepan and brown the shanks.
3. Add the vegetables and soften. Remove the shanks and vegies, then add the wine and water/stock to the saucepan and cook until reduced.
4. Place the vegetables in a large oven-proof casserole dish, season as desired, add barley, then the shanks and pour over the liquid from the saucepan. Add the tomatoes and herbs.
5. Place a heavy lid or foil over the casserole and cook for at least 2 hours.
6. Serve with extra greens as desired.