4 servings
1 onion, chopped
5 ml (1 t) fresh garlic, chopped
410 g (1 tin) chopped tomatoes
375 ml (1½ c) beef stock
375 ml (1½ c) red wine
pinch of dried rosemary
pinch of dried parsley
1 bay leaf
1 ml salt
black pepper to taste
15 ml (1 T) light brown sugar
4 big lamb shanks
Preheat oven to 180 °C.
1 Place onion, garlic, tomatoes, beef stock and red wine in deep oven dish.
2 Add rosemary, parsley, bay leaf, salt, pepper and brown sugar.
3 Add shanks. Put lid on and bake for 2-2 ½ hours in oven.
4 Check now and then if more liquid is needed. Add water if necessary.
5 Scoop as much sauce off as possible. Heat sauce over medium heat in saucepan without lid till sauce is boiled off and has thickened somewhat.
6 Taste and add more salt and pepper if needed. Pour sauce over shanks once more and bake another 20 minutes till warmed through.
7 Serve warm with couscous or mashed potatoes.
