• Freshly ground black pepper to taste
• 4 lamb shanks (ask your butcher to knick each one in two places)
• 1 tablespoon cake flour
• little oil for frying

Sauce

• 1 large onion, peeled and chopped
• 1 X 14 oz can chopped and peeled tomatoes
• 3 celery sticks, chopped
• 4 cloves garlic, finely chopped
• 2 cups red wine or chicken stock
• Handful of fresh oreganum (chopped)
• 1 tsp sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 4 sprigs rosemary, needles removed
• 1 oz fresh parsley chopped
• 1/2 tsp salt to taste

1.  Grind black pepper over the lamb  shanks, then dust with flour/cornflour.
2.  Heat the oil in a frying pan and brown shanks.
3.  While browning, place all the sauce ingredients into  a food processor and blend until smooth.
4.  Remove shanks from pan and place into a roasting dish.
5.  Preheat the oven to 160 deg C .
6.  Pour the sauce into the same pan that  you used to brown the shanks and bring to the boil.  Remove from
the heat and pour over the shanks.   Cover the dish with foil or a lid.
9.  Roast in the oven for 1  1/2 hrs  covered then uncover and roast for a further  1 ½ hours, basting every
30 minutes or so.   If they aren’t getting brown and glazed, turn up the heat a little, but don’t let them dry
out.   If you feel they are getting too dry, replace the lid or foil.

Serve with Almond Couscous.