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Ingredients

• Equipment:
• A stove top.
• An oven.
• A large heavy bottomed caserole dish.
• A couple of large slotted spoons.
• Aluminium foil.
• Steamer.
• Wine glass.
• Herbs:
• 4 sprigs rosemary split between 2 herb pouches or wrapped in a couple of bits of clean 'Chux' & tied.
• 1 Cinnamon stick.
• 2-4 bay leaves fresh or dried.
• Salt & pepper.
• Veges & meat for the pot:
• 3-4 medium carrots, peeled and chunky chopped.
• 6 cloves of garlic peeled and halved.
• 8 small (pickling size) onions, peeled & left whole.
• 3-4 sticks of celery, washed, trimmed, chunky chopped.
• 1 cup of chunky-chopped fresh or dried mushrooms.
• 2 medium (400 gr) tins chopped tomatoes.
• 4 large lamb shanks. Ask the butcher to 'French' them for you. If not, no problem.
• Flour for dusting.
• 3/4 bottle of good shiraz or cabernet sauvignon. (drink the other 1/4)
• Olive or vegetable oil.
• Veges for the steamer:
• Chunky-chopped spuds.
• Green-stuff - maybe Brussels sprouts, broccoli, (Your choice)

Description

Lamb Shanks 'More Please' - Lamb Shanks Are Real Winter - 'heaven-on-a-bone' Comfort Food. This Recipe Has So Much Flavour I Should Have Called It Lamb Shanks - 'Melt In Your Mouth - More Please - Thank You Very Much'. Absoluteley Great With A Couple Of S

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