Braised Lamb Shanks - cooking recipe

Ingredients

6 None French-trimmed lamb shanks, fat trimmed
1/4 cup flour, seasoned with salt and pepper
2 tbsp vegetable oil
1 None onion, chopped
1 tbsp balsamic vinegar
1 cup dry white wine
1 can (14 oz) diced tomatoes
4 None anchovy fillets, finely chopped
2 medium carrots, peeled and quartered lengthwise
1 None celery stalk, sliced
4 sprigs thyme
None None Mashed potato, to serve
None None Grated lemon peel, to garnish

Preparation

Preheat the oven to 350\u00b0F. Dust the lamb shanks with the seasoned flour, shaking off any excess.
Heat the oil in a Dutch oven on high heat. Cook the lamb shanks in batches for 4 mins, turning, until browned. Remove from pan. Reduce the heat to medium. Add the onion and cook for 5 mins, stirring, until softened.
Increase the heat to high. Add the balsamic vinegar and boil rapidly until reduced by half. Add the wine and bring to a boil. Stir in the tomato and anchovies.
Return the lamb shanks to the pan with the carrot and celery and top with thyme. Cover tightly with the lid or foil.
Bake for 1 1/2-2 hours, until the meat is falling off the bone. Uncover and cook for another 20 mins. Serve with mashed potato and lemon peel to garnish.