Braised Lamb Shanks & Sun-Dried Tomatoes - cooking recipe

Ingredients

8 lamb shanks, about 3 kg
plain flour, to toss shanks in
2 tablespoons olive oil
12 baby onions
2 cloves garlic, crushed
1/2 cup sun-dried tomato, drained of oil
1/2 cup port wine
1 1/2 cups good dry red wine
1/2 cup chicken stock
3 tablespoons freshly chopped parsley or 3 tablespoons basil leaves (or both)

Preparation

Toss the lamb in the flour and shake away any excess.
Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
Serve the lamb with the pan juices and sprinkle over the parsley or basil.