Use a large spoon to skim oil from top of sauce. Frenched shanks have had the gristle-end of the bone removed with the narrow bone being trimmed. They’re available from butchers. Allow 1.5kg potatoes to make enough mash for six.
6 frenched lamb shanks (1.6kg), trimmed
1⁄4 cup plain flour
Salt and pepper, to taste
2 tblsps olive oil
2 onions, finely chopped
3 cloves garlic, crushed
2 tblsps finely chopped fresh rosemary
1⁄2 cup tomato paste
3⁄4 cup dry red wine
2 cups beef stock
Mashed potato, to serve
Chopped fresh parsley, to garnish
Toss lamb in our seasoned with salt and pepper. Shake off excess, reserving any remaining flour.
2 Heat oil in a flameproof, casserole dish (16-cup capacity). Add lamb in two batches. Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove from dish.
3 Add the onions, garlic and rosemary. Cook, stirring occasionally, until soft. Stir in tomato paste and reserved flour. Add the wine. Mix well. Bring to a boil. Return lamb with the stock. Return to a boil. Cover.
4 Cook in a slow oven (150C) for about 2 hours to 2 hours and 15 minutes, or until lamb is tender enough to fall from the bone with a fork. Remove the lamb. Skim the oil from top of the sauce.
5 Serve the lamb and sauce with mashed potato. Garnish with parsley.