Sun-dried Tomato Lamb Shanks

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• olive oil
• 4 lamb shanks
• 2 medium red onions, sliced thinly
• 250 g mushrooms, sliced thinly
• 6 garlic cloves, crushed
• 1 cup red wine
• 1/2 cup port wine
• 1 tablespoon balsamic vinegar
• 1 1/2 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 8 sun-dried tomatoes, roughly chopped
• 2 -3 teaspoons beef stock granules (depending on brand and personal taste)
• 1 teaspoon dijon mustard
• 2 -3 tablespoons cornflour
• parsley

Recipe

• 1 heat a little olive oil in a large fry pan, add shanks and brown all over. remove shanks and wipe pan clean.
• 2 heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
• 3 in a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
• 4 bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. my shanks were quite meaty so time will vary depending on sizes of shanks.
• 5 remove shanks and cover with foil to keep warm.
• 6 mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (it will not be super thick just a nice gravy consistency.).
• 7 to serve: place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.