"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 tsp of olive oil 2 tbsp of plain flour Salt and Pepper 4 lamb shanks french trimmed 1 brown onion chopped 2 cloves of garlic 2/3 of cup red wine 700ml of tomato pasta sauce 1/3 of cup chopped parsley 1 lemon rind (grated) 1 clove garlic extra (crushed)
Heat oil in large heavy based sauce pan over medium to high heat. Season flour with salt and pepper, then coat lamb in flour. Add to pan and cook turning often for 5-6 minutes or until golden brown. Remove from pan and add onion and garlic and cook for 3-4 minutes or until slightly softened. Increase heat to high and add wine to pan. Cook for 2 minutes and then stir in cooking sauce and simmer. Add lamb shanks to pan, cover and reduce heat to low. Cook covered for 1-2 hours or until lamb is very tender.
Just prior to serving add parsley, lemon rind and extra clove of garlic. Stir in and serve.
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