I'll be honest and say I am not a fan of bones. I don't why, they just freak me out when they are in my food! Part of me feels like it is a waste of money paying for the bone which I know is ridiculous because it adds so much flavour! This was a big step to cook something with bones and I will definitely try it again, the flavour was worth it.
This is a recipe from Donna Hay, The New Classics
2 tablespoons olive oil
8 x 250g lamb shanks
2 leek, trimmed and sliced
1 brown onion, sliced
6 cloves garlic
6 sprigs each of thyme and oregano
2 tablespoons plain flour
2 cups (500ml) red wine
1 litre beef stock
Method
Preheat oven to 180 degrees. Heat the oil in a large non-stick pan over high heat. Cook the shanks for 1-2 minutes each side or until browned. Remove from pan and place in a baking dish and set aside.
Add leeks, onion, garlic, thyme and oregano to pan and cook for 2-3 minutes. Add the flour and stir to combine, cook another 2-3 minutes. Add wine and stock and bring to the boil. Pour over shanks and roast for 2 1/2hours, turning every 30 minutes.
As I was cooking for two, I only used 2 lamb shanks and halved the remainder of the recipe, it worked a treat.
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