Slow Cooked Lamb Shanks
whole Garlic, cut into half
Carrots, cut in half
Onions, roughly chopped
sprig fresh Sage
sprigs fresh Rosemary
Tomatoes, roughly chopped
salt and pepper
Heat oven to 150°C (300 F).
Season the lamb shanks with salt and pepper and brown in olive oil all over for a few minutes. Remove the lamb and place in a large oven proof casserole.
Add onions, garlics, tomatoes, herbs and red wine.
Cover with a lid or foil and place in the oven for about 3 hours until lamb is tender.
Remove the lamb from the sauce and set aside. Pour the sauce in a saucepan and bubble it down until rich and glossy. Pass through a sieve into a new saucepan. Season with salt and pepper.
Serve the lamb together with the sauce, mashed potatoes, baked beets and asparagus.