lamb shanks with tomato and rosemary
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lamb shanks with tomato and rosemary
  • 8 lamb shanks, trimmed*
  • plain (all-purpose) flour, for dusting
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 4 cloves garlic, sliced
  • 1 cup (250ml) red wine
  • 2½ cups (625ml) beef stock
  • 1 x 400g can crushed tomatoes
  • 1 tablespoon rosemary leaves
  • 2 tablespoons chopped flat-leaf parsley leaves
  • sea salt and cracked black pepper
  • mashed potato, to serve