Lamb shanks with red wine

Lamb shanks are a good meat for long cooking.

Ingredients

Lamb shanks

Onions

Garlic

Red Wine

Bay leaves

Rosemary

Carrots

Fennel

Method

This is best marinated overnight. Put the lamb, wine, garlic and herbs in a tub to soak up the flavours.

The next day, season the lamb shanks with salt, pepper and flour. I also added some mustard. Brown them in butter or duck fat. Place in your baking dish.

Fry off the onions and add to the baking dish. The garlic should be whole or halved. Put the garlic, wine and herbs in the dish. You'll need about half a bottle per 500g's of meat.

Oven should be low - about 140 - so it can cook for a good 2 or more hours without drying out.

Add the carrots and sliced fennel after about 1 and a half hours.

Season the stew with salt and pepper. Check the flavours.

You might want to increase the heat towards the end to reduce the sauce.

Eat with bread and fresh green peas.