Lamb shanks are the perfect dish to prepare for dinner guests during the winter months. These lamb shanks are cooked slowly to perfection, deliciously tender and infused with red wine and Gregg's herbs.
How to Cook
Preheat the oven to 160°C.
Combine the flour, freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns on a plate and coat the lamb shanks in the mixture.
Heat the oil in a frying pan. Brown the lamb shanks in batches over medium heat. Place into a large casserole dish.
Add the onion to the pan and brown briefly. Add to the casserole dish along with the wine, tomatoes, Gregg's Tomato Paste, Gregg's Rubbed Rosemary, Gregg's Garlic Granules, Gregg's Rubbed Sage and beef stock.
Cover the casserole dish and cook in the preheated oven for 2 to 2 ½ hours, or until the lamb shanks are very tender. Stir occasionally.
2 Tbsp flour
Gregg's Natural Sea Salt, freshly ground
Gregg's Whole Black Peppercorns, freshly ground
4 lamb shanks
2 Tbsp olive oil
2 Tbsp onion, chopped
1 cup red wine
400 g can chopped tomatoes
2 tsp Gregg's Rubbed Rosemary
1 tsp Gregg's Garlic Granules
1 tsp Gregg's Rubbed Sage
1 Tbsp Gregg's Tomato Paste
1 cup beef stock
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