Red wine lamb shanks

Perfect for freezing. Just pull it out, defrost and reheat while you cook some side dishes.

Ingredients

1 to dust	Flour
8	Lamb shanks (Main)
¼ cup	Olive oil
1	Onion, sliced
3	Garlic cloves
1 cup	Red wine
1 Ltr	Beef stock
1 cup	Water
1 sprig	Fresh rosemary
2 Tbsp	Tomato paste
1 to taste	Salt & freshly ground pepper
1 Tbsp	Caster sugar

Directions

1. Preheat oven to 180 degC.
2. Dust the lamb with flour and shake off any excess.
3. Heat 2 tablespoons of the oil in a large frying pan over high heat.
4. Cook the lamb, in batches, for 2-3 minutes each side or until browned.
5. Remove from the pan and place in a large baking dish.
6. Add the remaining oil, onion and garlic to the pan and cook for 3-4 minutes or until browned.
7. Add the wine, scraping the bottom of the pan, and cook for 2-3 minutes or until reduced by half.
8. Add the stock, water, rosemary, tomato paste and sugar, stir to combine and pour over the lamb.
9. Cover with foil and cook in the oven for 2 hours.
10. Remove the foil and cook for a further 30 minutes.
11. Serve with mash or shred meat over pasta or in a pie filling.