Slow Cooked Red Wine And Cranberry Lamb Shanks - cooking recipe

Ingredients

6 None lamb shanks, frenched
1/4 cup flour, seasoned with salt and pepper
2 tbsp olive oil
1 None red onion, chopped
1 None red pepper, seeded and chopped
2 cloves garlic, crushed
1/2 cup chicken stock
1 cup red wine
1/2 cup cranberry sauce
1/2 cup dried cranberries
1 tbsp Dijon mustard
3 stems rosemary
3 oz baby spinach leaves
None None Mashed potatoes, to serve
None None Toasted sliced almonds, to serve

Preparation

Preheat the oven to 325\u00b0F. Dust shanks lightly with flour, shaking off excess.
Heat oil in a Dutch oven on high heat. Cook shanks for 4-5 mins, turning, until browned. Remove from pan.
Saute onion in same pan for 2-3 mins until tender. Add pepper and garlic and cook for 1 min. Return shanks to pan with stock, wine, cranberry sauce, cranberries, mustard and rosemary. Cover.
Bake for 2 1/2 hours, turning every 30 mins, until meat is tender. Stir in spinach. Serve shanks on mashed potatoes, sprinkled with almonds.