Ingredients
2 tblsp Olive or Vegetable Oil
4 Lamb Shanks, frenched (approx 200g each shank)
8 Baby Brown Onions, peeled
4 sticks Rosemary
4 cloves Garlic
125 ml Red Wine
375 ml Beef Stock

1. Preheat the oven to 150°C. Heat oil in a large, heavy based frying pan, sear the shanks until golden brown, then drain on absorbent paper. Transfer to a deep roasting dish.
2. Add onions, rosemary and garlic to the frying pan and cook for 1 minute or until golden. Then add these ingredients along with the red wine and beef stock to the shanks.
3. Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and cooking for a further hour.

Tips

Spoon on some red wine sauce and serve with mashed potato and steamed green vegetables (beans and sugar snaps).

Recipe courtesy of Meat and Livestock Australia