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Lamb Shanks

As you all know by now I've been doing this healthy eating regime. Last Sunday I inevitably fell off the wagon. It was just the hubby and I at home as Dylan had gone gocarting with his friends to celebrate his birthday. 

So to cheer myself up I decided to make us a roast with roasted lamb shanks and it really was delicious. Unfortunately I also ate a whooping slice of chocolate cake. 
Serves 2

2 Lamb shanks
1-2 glass of good wine (I used white SB)
4 small shallots
1 bulb of garlic
salt & pepper
3 stems of rosemary and 1 of thyme
1 tin of plum tomatoes
2 oxo beef and rosemary stock pots 
1-2 Tbsp of gravy granules

Preheat the oven to 210

In a large heat proof pan add a splash of olive oil over a high heat, chop the shallots into quarters no need to peel them, add to the pan, slice the garlic bulb in half across the middle and add to the pan, now add the shanks and brown on all sides, season, add the wine & herbs. 

Let the wine reduce by half add the tomatoes fill the tomato tin with water and add to the pan, next add in the oxo stock pots, clamp on a lid and pop into a hot oven about 200˚c (or the roasting oven of your AGA) for about 2 & 1/2 hours turning the shanks occasionally and checking that it hasn't dried out.

Remove the lid and brown the shanks for about 20 mins, turning after 10 mins.
To serve remove the shanks to a warmed serving plate, add the gravy granules and a cup of water to the pot, bring to the boil on the hotplate until bubbling, sieve and serve with the lamb. 
*If you like to slow cook the lamb shanks, start at 210 for 30 mins, then turn the oven to 100 (or pop in the simmering oven of your AGA) and leave for 5-8 hrs and brown the same as above in a hot heat at the end, just check the liquid every 40 mins or so. 

* I served with my yorkshire puds (recipe can be found here)