Lamb Shanks

10 lamb shanks. Plain flour for dusting. Salt and freshly ground black pepper. 6 onions peeled and finely sliced, 4 carrots peeled, 2 leeks washed and cut, Couple of spring onions.4 garlic cloves peeled and chopped. One bottle of red wine, Approximately 1 litre chicken or beef stock. Preheat the oven to 130c. Dust the lamb shanks with seasoned flour, In a heavy bottomed saucepan heat the oil and brown the shanks on all sides then remove. Lower the heat and add the onions, carrots, Leeks and garlic and fry for until light brown. Raise the heat and add the wine. Reduce for a couple of minutes. Put the shanks in a large oven pan, add the vegetables and whine and chicken stock, till the shanks are covert with stock (the bones can stick out).Cook in the oven for about 4 hours. Check the shanks from time to time basting with the juices. After 4 hours turn up the oven to about 180 C for about 15 minutes. Take the lamb shanks out of the stock, strain the stock and reduce till right consistency.

Lamb Shanks slowly cooking for 4 hours