LAMB SHANKS WITH RED WINE AND TOMATOES

6 lamb shanks each weighing about 400g

50 g plain flour

Salt and pepper

½ tsp ground cinnamon

3 tbsp olive oil

2 onions sliced

4 cloves garlic sliced

1 tbsp fresh ginger grated

2 carrots peeled and thickly sliced

2 bay leaves

2 cinnamon sticks

2 x 400g tins chopped tomatoes

4 tbsp light soy sauce

500 ml red wine

Preheat the oven to 160C/Gas 3

Season the flour with salt and pepper and mix in the ground cinnamon; roll the lamb shanks in the seasoned flour

Heat 2 tablespoons olive oil in a large casserole over high heat and brown the lamb shanks all over, in batches; remove from the pan and set aside

Add the rest of the oil; add the onions and cook for 2-3 minutes; add the garlic, ginger and carrots and cook, stirring for another 2 minutes; add the bay leaves and cinnamon sticks; stir in the tomatoes, soy sauce and wine and heat for 5 minutes

Place the shanks in a large deep oven proof dish and spoon the wine sauce over them; cover and cook in the preheated oven for about 2 hours, until the meat is very tender and the sauce is reduced and thick

Serve the lamb shanks piping hot with the rich wine and tomato sauce

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LAMB SHANKS WITH RED WINE AND TOMATOES