Braised Lamb Shank

Ingredients for marinade:
4 lamb Shanks
1 onion roughly chopped
2 garlic cloves
2 cups of red wine

Chicken Stock

Marinate lamb for 2 days

Pat lamb dry, in an oven proof deep roasting pan heat up 1 table spoon of olive oil, sear lamb on all sides and remove from pan, add onions and garlic from marinate allow to colour slightly, dust with flour to absorb oil. Continue to cook over moderate heat stirring with a wooden spoon for several minutes.

In a separate sauce pan bring wine from marinate to a boil, strain through a fine metal sieve into the roasting pan (this will remove the coagulated albumen and make the final sauce clear and rich).

Add stock (enough to cover shanks) to the roasting pan and bring all to a boil. Return shanks to the roasting pan and place in a 325 oven. Turn lamb every 30 minutes (if lamb is drying out cover pan with aluminium foil or lid)

Cook until lamb is falling off the bone, this should take several hours (3-4)

Remove lamb, place roasting pan back on the stove top. Bring to a simmer and skim any remaining fat with a ladle. Allow liquid to reduce to a med thick sauce consistency and strain threw a fine metal sieve.