Lamb Shanks

INGREDIENTS:

2 tbsp olive oil
4 lamb shanks, about 225g (8 oz) each
16 small shallots, peeled
4 carrots, peeled and cut into chunks
1 stick of celery, chopped
2 cloves of garlic, crushed
1 x 400g can of chopped tomatoes
300 ml (½ pint) red wine, such as Shiraz
1 tsp caster sugar
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
2 bay leaves
2 sprigs of fresh rosemary

Serves 4.

Heat the oil in a large frying pan on the hotplate, and fry off the lamb shanks until they are browned on all sides.  Remove with a slotted spoon and place in a cast-iron casserole.  Gently fry the shallots, carrots, celery and garlic and place in the casserole over the lamb.  Pour the tomatoes and wine into the frying pan, add the sugar, Worcestershire sauce, salt and pepper and bring to the boil, stirring to deglaze the pan.  Pour over the lamb and vegetables.  Tuck in the bay leaves and rosemary.

HOTPLATE

Bring the contents of the casserole to the boil.

MAIN OVEN 120°C (250°F), GAS MARK L-1 OR IDLING
LOWER OVEN IN SLOW COOKING MODE

Transfer to the oven and cook for 2½ -3 hours or until the meat is falling from the bone.