Ingredients

• 4 (1 1/2 lb) lamb shanks 2 large carrots, roughly chopped 1 onion, sliced 3 garlic cloves, roughly chopped 2 bay leaves 2 sprigs rosemary 750 ml full-bodied red wine (1 bottle) 2 cups beef stock 1 tablespoon soft brown sugar 1 -2 teaspoon cornflour (cornsta

Directions

1. Preheat oven to 325 F degrees. 2 Season the lamb shanks with salt and pepper. 3 In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm. 4 In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored. 5 Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil. 6 Pour the wine mixture over the lamb shanks; top up with water if needed. 7 Cover; put in oven and cook for 2 1/2 – 3 hours until very tender. 8 Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices. 9 Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency. 10 Serve up on individual plates and enjoy.

2. Read more at: http://www.food.com/recipe/slow-cooked-lamb-shanks-in-red-wine-168157?oc=linkback

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