Lamb is one of my favourite meats, and this recipe is a real winter warmer.  The recipe comes from a New Zealand friend and makes a great Sunday dinner with all the vegetables cooked in the one pot – it can be made ahead of time so an excellent choice if having visitors.

Ingredients

2tbsp flour

6 lamb shanks

75g cubed butter

2 onions sliced

2 carrots sliced

1 leek diced

3 sticks celery sliced

300 g button mushrooms

2 cloves garlic crushed

1 ½ cups red wine

2 tbsp. tomato puree

¼ cup plain flour

800g beef stock

2 bay leaves

Parsley to garnish

Method

1. Flour and season the lamb shanks
2. Put a little butter in a large frying pan and brown the shanks, then lay aside
3. In a large ovenproof pot melt a little more butter and sautee all the vegetables
4. Add the wine and tomato puree to the vegetables, stir and reduce
5. Add the flour to form a roux
6. Then place the lamb shanks back into the pot and pour enough stock to cover the shanks
7. Add the bay leaves, cover the pot and place in the oven at 180 degrees for 2/2 ½ hours
8. Finish the sauce by stirring in 2 tbsp. of butter to give a glossy finish
9. Serve with fresh parsley