Entertain in style without breaking the bank!

The size of shanks can vary so make sure to buy shanks that will fit in your pot!

Ingredients
2 tbsp oil or vegetable oil
4 Lâmb shanks, frenched (approx 200g each shank)
8 (450g) baby brown onions, peeled
4 stalks rosemary
4 cloves garlic, peeled and sliced
125ml/ 1/2 cup red wine
375ml/ 1 1/2 cup beef stock

Method
Preheat the oven to 150C. Heat oil in a large, heavy based frying pan, sear the shanks until golden brown, then drain on absorbent paper. Transfer to a deep roasting dish.

Add onions, rosemary and garlic to the frying pan and cook for 1 minute or until golden. Then add the red wine and beef stock to the shanks.

Cover with baking paper and foil and cook in the oven for 1 hour before turning the shanks over and cooking for a further hour.

Spoon on some red wine sauce and serve with mashed potato and steamed green vegetables (beans and sugar snaps).

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