Slow-cooked lamb shank

 Ingredients:

• 3 Tbsp oil

• 4 lamb shanks

• 1 red onion finely chopped

• 4 garlic cloves thinly sliced

• 2 teaspoons tomato paste

• 1 x 400g can chopped tomatoes

• 1 onion quartered

• 6 garlic cloves skin on

• 2 sprigs fresh rosemary

• 1 cup Duke Cabernet Sauvignon

• 1 cup beef/lamb stock

• salt & pepper to taste

Method:

1. Pre-heat the oven to 160°C.
2. Warm up a heavy bottom pot and add 3 Tbsp oil.

3. Place the lamb shanks in pot and fry on all sides until browned, remove from pot and place in oven-proof dish.

4. Add chopped red onion and garlic to pot and fry until browned and translucent.

5. Add tomato paste and chopped tomatoes to onion and bring to a boil. Season with salt and pepper.

6. Add the quartered onion, garlic cloves, rosemary, red wine, stock and tomato mixture from the pot to the oven-proof dish with the lamb shank. Season to taste and cover with foil / lid.

7. Place in the oven and allow to roast slowly for 3-4 hours until the lamb is tender and falling off the bone.

Serve with creamy mashed potatoes, oven-roasted vegetables and a glass of DUKE Cabernet Sauvignon.