Braised lamb shanks with new potatoes and greens, for 2

1. 1

   Pre-heat the oven to 180 C. Slice the onion, and add to a medium oven-proof pan.

2. 2

   Add 1 tbsp tomato puree, 1 tbsp plain flour, 1 garlic clove, chopped, 30 ml balsamic vinegar, 200 ml red wine, 1 tsp dried rosemary, and 300 ml water.

3. 3

   Stir to mix thoroughly.

4. 4

   Nestle in the lamb shanks, and place on a high heat and bring to the boil.

5. 5

   Once boiling, transfer to the oven.

6. 6

   Turn the oven down to 150 C and leave for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.