|2 teaspoons olive oil
4 lamb shanks, tipped
Freshly ground or cracked black pepper, to taste
2 tablespoons plain flour
2 cloves garlic, crushed
1 large onion, sliced
2 turnips, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 sticks celery, sliced
150g mushrooms, sliced
400g can whole tomatoes
1 2/3 cup (400mL) water
½ cup red wine (optional)
A few fresh herbs (parsley, thyme, marjoram, oregano)
or ½ teaspoon dried Italian herbs
Tipped or Frenched lamb shanks are prepared by detaching the meat from the top of the bone and pushing it down removing the skin and gristle.
25 minutes preparation + 2-2½ hours cooking
Preheat oven to 160°C. Heat oil in a frypan. Toss lamb with flour and pepper in a plastic bag.
Tip in remaining seasoned flour from the plastic bag. Add tomatoes and water and stir into vegetables. Add red wine and herbs.