Servings: 4

Italian-Style Lamb Shanks Recipe Ingredients: 2 tbsp Olive Oil 2 Carrots, peeled, cut into 2cm dice 2 Onions, peeled, each cut into 6 wedges 400g tin of Tomatoes in Juice 2 tbsp Brown Sugar 140g Tomato Paste Salt to taste Pepper to taste 4 Lamb Shanks or Lamb Drums 3 Stalks Celery, diced 2 Bulbs Garlic, cut horizontally, discard any papery skin that falls off 3 Anchovy Fillets, finely chopped 1 c Beef Stock 1 c Red Wine 2 Bay Leaves 2 Sprigs of Fresh Thyme

Directions:
Preheat the oven to 160C.

Heat the oil in the base of a large casserole dish. Brown the shanks on all sides then remove them from the casserole.
Add the carrots, celery, onions, garlic and anchovies to the casserole.
Sauté for 1 minute.

Cover the casserole and cook over a medium heat for 10 minutes, stirring once or twice. Add the tomatoes, brown sugar, stock, red wine, tomato paste, bay leaves and thyme. Stir to combine.

Return the shanks to the casserole and season to taste with salt and pepper.

Cover the casserole and cook in the oven for 2 hours. Increase the heat to 180ºC and remove the lid. Cook for a further 30 minutes, basting once or twice during this time.

Serve in bowls with soft polenta and lots of cooking juice.