Slow-cooked lamb shanks

Ingredients

• 6 small Lamb shanks (frenched)
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 cups Onion, diced
• 1 cup Carrot, diced
• 1/2 cup Celery, diced
• 2 cloves Garlic, diced
• 3/4 cup Dry red wine
• 250 mls Beef stock
• 1 tbsp Rosemary
• 1 tsp Water
• 1/2 tsp Cornflour
• 2 Tins of tomatoes

Directions

1. Preheat oven to 180.
2. To prepare lamb, sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper. Heat a large, wide dutch oven over medium-high heat. Add lamb, cook for 12 minutes, browning on all sides. Remove lamb from pan.
3. Add onion, carrot and celery to pan. Saute 8 minutes until lightly browned. Add garlic and saute 1 min.
4. Add red wine, bring to boil. Cook 2 minutes until most of liquid evaporates.
5. Return lamb to pan, stir in tomatoes, beef stock and 1 tbs rosemary. Bring to boil.
6. Cover dutch oven with lid, place in oven and bake for 2 hrs until lamb is tender. Remove lamb from pan, set aside and keep warm.
7. Add remaining salt and pepper, bring to the boil on the stove over high heat. Cook until sauce is reduced to about 3 1/2 cups (about 30 minutes), stirring frequently.
8. Combine water and cornflour in a small bowl, stirring with a whisk. Add mixture to pan, cook 30 secs or until sauce thickens, stirring constantly.