A hearty recipe for Greek lamb shanks

4 lamb shanks – approx 1kg bone in
salt and pepper
1 tablespoon flour
1 large onion, thinly sliced
1 tin chopped peeled tomatoes
3 celery sticks chopped
4 clove garlic, finely chopped
1/3 cup chicken stock/ red wine
1/2 teaspoon salt
a generous pinch of fresh oregano
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon dry rosemary
1 teaspoon grated lemon zest
chopped parsley a generous pinch

How to
Salt and pepper the shanks, in a large pot brown the shanks in oil on all sides, then remove and set aside.

Soften the garlic and onions on a medium heat, add the meat and then add all the other ingredients, stir and simmer for 10-15 minutes until liquid has reduced by 1/2.

Pour everything into a casserole dish and cook in a 180 celsius oven for one and a half hours, turning the shanks every 20 minutes.

By: www.cookbook.co.za

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