Ingredients:
1kg of lamb shanks
1 onion, diced
3 cloves garlic, diced
2 cups beef stock
1 tin crushed tomatoes
1 tin whole tomatoes
1/2 cup red wine
Method:
- Preheat oven to 160
- heat up oil in a cast iron pan and brown the lamb
- remove lamb from pan, cook onion and garlic until soft
- add in tomatoes and beef stock and bring to a boil
- stir in red wine and bring it back to a boil then remove from heat
- Put the lamb shanks back in and place who pan in oven for 3-4 hours until lamb is tender (if sauce does not cover all the meat, turn it after 2 hours)
- shred meat once cooked and serve with pasta and basil
