Ingredients

• 6 meaty lean lamb shanks
• 1 tablespoon olive oil
• 3 red onions, chopped
• 3 carrots, sliced in rings
• 3 parsnips, sliced in rings
• 3 stalks celery, sliced
• 1/4 cup plain flour
• 6 -8 sprigs fresh rosemary
• 1/2 cup mint leaf
• 6 bay leaves
• 1 liter stock or 1 liter water
• 500 ml red wine, to taste
• 1 teaspoon white pepper
• 2 teaspoons mild paprika

Instructions

1. Sweat the onions in oil an ovenproof casserole or crockpot.

2. Add carrot, parsnip, celery and mix.

3. Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.

4. Place the coated shanks in the casserole or pot on top of the vegetables.

5. Combine stock and wine and pour around the shanks covering them completely.

6. Place Rosemary, Bay and Mint on top of the meat.

7. Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.

8. Top up with stock or wine if necessary.

9. To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.