Lamb Shanks In A Tomato Basil Sauce - cooking recipe

Ingredients

3 kg lamb shanks, french cut (about 8 of them)
2 tablespoons olive oil
50 g butter
6 garlic cloves, sliced
1/4 cup plain flour
2 cups beef stock
1/2 cup red wine
1 (425 g) can tomato puree or (425 g) can chopped tomatoes, and puree yourself
1 bunch green onion (scallions spring onions)
1 cup shredded fresh basil
3 medium tomatoes, peeled and chopped

Preparation

Heat the oil in a pan and cook the shanks in batches until browned; transfer to a baking dish.
Heat the butter in a pan and add the garlic and flour, cook stirring until the flour is lightly browned.
Remove from the heat and gradually stir in the stock, wine and tomato puree, simmer uncovered for about 20 minutes until the sauce is slightly thickened.
Pour the sauce over the shanks and bake covered in a moderately slow oven for 1-1/2 hours at 160dC 325D F.
Add the onion, basil and tomatoes and bake covered for about a further 20 minutes or until the mixture boils.