Stewed Lamb Shanks

Melt-in-your-mouth tender shanks and their wholesome sauce make a hearty meal. This dish is perfect for a lazy Saturday lunch, or special weekday supper

Serves 4
Preparation: 15 minutes
Cooking time: 2 hours, 15 minutes

2 lamb shanks, approximately 600g each 
2 tbsp spinneysFOOD All-Purpose Flour 
2 tbsp olive oil 
2 medium red onion, roughly chopped 
3 cloves garlic, minced
3 tbsp spinneysFOOD Balsamic Vinegar of Modena 
2 tbsp soya sauce 
Juice of 1 lemon 
½ cup water
spinneysFOOD Sea Salt
spinneysFOOD Black Pepper
16 baby potatoes, washed and halved 
1 tin spinnesysFOOD Chopped Tomatoes 
2 tbsp brown sugar 
3 tbsp roast onion soup & gravy powder

1 Preheat the oven to 160°C, gas mark 3. 2 Heat the olive oil in a large pan or cast iron pot. Sprinkle the lamb shank with flour and fry until all sides are nicely browned. 3 Lower the heat and add the onions and garlic. Fry until the onions are slightly softened. Add the balsamic vinegar, soya sauce, lemon juice and water. Season with sea salt and pepper. 4 If you are using a cast iron pot, put the lid on it and transfer the pot to the oven. If you do not have a cast iron pot, transfer the lamb and sauce to an oven-proof dish and cover with foil. Cook for 1 hour, then add the potatoes, tinned tomatoes and brown sugar. Return to the oven for 1 more hour. 5 Remove the dish from the oven, and add the roast onion soup and gravy powder, then stir to thicken the sauce. 6 Put the meat back in the oven without the lid or foil and place it under the hot grill for a few minutes to become slightly crispy.