Slow cooked lamb shanks with red wine sauce

Lamb so tender that it falls off the the bone- you gotta love that! The red wine sauce in this recipe is so devine and is made in a matter of minutes. Once the sauce is done, there is not much to do except putting it in the oven and letting the lamb and sauce combine to form a delicious dinner.

1 tbs olive oil
4 x 250g lamb shanks
2 brown onions, chopped
3 garlic cloves, chopped finely
3 tsp salt reduced vegetable stock concentrate (I use a home made stock I make in the thermomix)
400g can of chopped tomatoes (no added salt)
2 tbs tomato paste (no added salt)
1 cup red wine
2 cups water

1. Preheat oven to 180 C (fanforced)
2. Heat oil in a large pan over high heat and cook the lamb shanks for 2 mins on each side or until browned.
3. Remove from the pan and set aside in a large baking dish. Reduce heat on stove to medium and cook onions and garlic for ~ 5mins or until softened. Add tomatoes, tomato paste, wine, vegetable stock, water and bring to the boil.
4. Pour sauce over lamb shanks and cover dish with lid or aluminium foil. Roast for 2.5 hours or until lamb falls off bone and sauce thickened.

I serve this with mashed potato and steamed green vegetables.

To make sure I always have wine on hand for this recipe, I freeze leftover wine in a container and then take it out on the day of cooking. A great way not to waste leftover wine, although that hardly ever is a problem in our house!