How to cook Lamb Shanks

1. To start, preheat your oven to 180c/350f.
2. Peel and roughly chop the onions and garlic, then set aside.
3. Peel and roughly chop the carrots then add to a large casserole along with the onion, garlic and lamb shanks with a little oil over a high heat on the stove.
4. Stir the contents of the casserole for about 10 minutes, allowing the vegetables to fry and the lamb to seal and begin to turn brown.
5. Once the lamb shanks have browned, carefully remove them from the casserole and put aside.
6. To the pan, add the plain flour, tomato puree, then crumble in the beef stock cube. Briefly stir the contents of the casserole then pour in the red wine and the leaves of the 2 sprigs of rosemary.
7. Give everything a quick stir then return the shanks back to the pan. Top the contents up with a little water then give everything a good stir.
8. Bring the pan up to a simmer then place the lid on the casserole. Place in the oven for between 1 and a half and 2 hours, making sure you keep an eye on it whilst it's cooking.
9. After the cooking time, remove from the oven, remove the shanks from the casserole and wrap them in foil.
10. Thicken up the sauce in the pan on the stove by briefly stirring it over a high heat until done.
11. When happy with the consistency, remove the sauce from the stove.
12. Take the lamb shanks out of the foil then serve up on a plate and pour over the sauce.

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