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Slow cooked lamb shanks

Recipe submitted by Karen@Keshiorganics.com.au

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The cold weather brings to mind fires, red wine and the lovely aroma of "something" in the oven. So comforting..... I like to spend quality time with my friends and family so my meals are very fuss free whilst being delicious. This recipe is luscious, rich and silky and has everything you need for a cold autumn night. and it's so easy to make. Inexpensive enough to dish up to the family any time and decadent enough to serve for any discerning guests.

Serves 4 to 6

Ingredients

2 chopped onions
3 cloves garlic chopped
4 lamb shanks
1 jar passata - plain
250mls water
Large sprigs rosemary- use lots
salt
pepper
2 big handfuls of brussel sprouts

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Method

Saute the chopped onion, garlic and lambshanks in a heavy cassarole dish until slighly colouring up.
Throw in the rosemary, jar of passata, water and season with salt and pepper.
Put in the brussel sprouts (they are sweetly delicious cooked like this!)
Bring up to the boil and then take off the stove and place in a pre heated oven of 180 and cook for approx 3 hours.
checking after 1 hour to make sure there is enough liquid, you can add another cup if you think it is reducing too quickly.

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Notes & Tips

The sauce should be rich and silky and the meat when pushed with a spoon, comes away from the bone. You can also turn the left overs into a delicous soup simply by adding a tin of lentils and beans and a tin full of water.