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.
Ingredients
Method
Toss lamb in our seasoned with salt and pepper. Shake off excess, reserving any remaining flour.
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.
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.
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.
Serve the lamb and sauce with mashed potato. Garnish with parsley.
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