French lamb shanks

Ingredients 

•  2 1/2 tablespoons olive oil
•  100g pancetta, chopped
•  2 medium brown onions, finely chopped
•  6 garlic cloves, crushed
•  3 medium carrots, chopped
•  1/2 cup plain flour
•  8 x 2kg French-trimmed lamb shanks
•  1 1/2 cups red wine
•  2 cups tomato passata sauce
•  1 cup Campbell's Real Stock Beef
•  2 dried bay leaves
•  Mashed potato and steamed green beans, to serve

Method 

Step 1
Preheat oven to 180°C/160°C fan-forced. Heat 2 teaspoons oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add pancetta, onion, garlic and carrot. Cook, stirring occasionally, for 5 to 6 minutes or until onion has softened. Transfer to a bowl. Set aside.
Step 2
Place flour in a bowl. Season with salt and pepper. Add shanks. Toss to coat. Shake off excess. Heat remaining oil in pan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.
Step 3
Return pancetta mixture to pan. Add wine. Bring to the boil. Boil for 2 to 3 minutes. Add passata, stock and bay leaves. Bring to the boil. Return shanks to pan. Cover. Transfer to oven.
Step 4
Bake for 2 hours to 2 hours 30 minutes or until shanks are tender. Remove and discard bay leaves. Serve shanks with mashed potato and steamed green beans.


Nutrition

Energy 1982kJ	Fat saturated 3.20g
Fat Total 10.90g	Carbohydrate sugars g
Carbohydrate Total 45.40g	Dietary Fibre 7.60g
Protein 41.40g	Cholesterol 89.00mg
Sodium 610.00mg

All nutrition values are per serve.

Notes

Budget tip: You can save around $6 in total by purchasing shanks that aren't French-trimmed.

Source:

http://www.taste.com.au/recipes/23419/french+lamb+shanks