LAMB SHANKS IN RED WINE

2 lamb shanks
1 chopped onion
4 grated carrots
5 celery stalks, grated
5 crushed cloves garlic
1 chicken stock pot
2 tins chopped tomato and herbs
1 tomato paste
4 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper corns
10 cloves
¼ teaspoon thyme
2 bay leaves
1 stalk rosemary
2 cups dry red wine

On the stove on medium heat in a oven casserole, add olive oil and lamb shanks and fry till brown.
Add garlic, onion and spices and fry for additional 5 minutes .
Add carrots, celery, rosemary, chicken stock, tomato mix and -paste, dry red wine, and 2 cups cold water.
Bring to a boil and simmer for 5 minutes.
Preheat oven 180 º C.
Place oven casserole lid on and place in the oven.
Bake for 2 hours.
Remove the lid and bake for additional 30 min.
Serve and enjoy on a bed of mash potatoes with broccoli stems on the side.

Recipe and photo: Janine Klopper