Lamb Shanks With Tomato & Olives - cooking recipe

Ingredients

8 lamb shanks (french trimmed)
1/4 cup plain flour
salt & pepper
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 cup dry white wine
3/4 cup beef stock
2 (400 g) cans chopped tomatoes
6 anchovy fillets, drained and chopped
1/2 teaspoon dried chili pepper flakes
1 sprig fresh basil
1 cup black olives
1 tablespoon balsamic vinegar, viniger
1/2 cup fresh basil leaf (extra)

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan forced.
Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
Sprinkle extra basil leaves over lamb and sauce.
Serve hot.