Lamb Shanks - Leonie Kynoch

Lamb Shanks

½ cups of Plain Flour

1 Tablespoon of Ground Black Pepper

4 Lamb Shanks (I done eat Lamb so do 3 plus 1 chicken Breast)

2 Tablespoons of Olive Oil

2 Carrots, Diced

1 Large onion, Diced

1 tin of diced tomatoes, 400g

3 Garlic Cloves, Crushed

2 Tablespoons of tomato paste

3 cups of chicken stock

Preheat oven to 140 degrees Celsius.

 Put flour and Pepper in a bowl and mix.

Coat the lamb shanks in flour.

Heat olive oil in a heavy base casserole dish and fry the shanks until golden brown then remove from the dish

In the same dish add the onion until it starts to soften, and then the carrots until they start so soften.

Add the tin of tomatoes, the garlic, the tomato paste, and the chicken stock, stir through.

Add the lamb shanks back to the sauce and slow cook for 5-6 hours or until meat is tender.

I serve it on a heap of mashed potato with a side of green beans or peas.