slow-simmered lamb shanks

This is a recipe I took from a Marie Claire cook book by Donna Hay, printed in 1997. All my family and guest always love this. Tender lamb shanks are browned, then slow-baked with beef stock, red wine, herbs, garlic and baby onions until meltingly soft—an easy, aromatic comfort dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place a frypan over high heat. Add lamb shanks to pan and cook for 2 minutes on each side or until they are well browned.

Step 2

Place lamb in a baking dish with stock, wine, bay leaves, garlic, onions, rosemary, marjoram and peppercorns.

Step 3

Cover dish and bake at 160°C (315°F) for 2 hours or until lamb is tender.