For lamb shanks:
Heat 2 tablespoons
d pour over the rinsed lamb shanks in a wide glass
nion, carrots and celery, covered, for 10 mins, stirring once or
Season the lamb shanks. Heat 2-3 tablespoons of
utch oven and sear the lamb shanks over high heat until browned
30 degrees C).
Place lamb shanks into a large bowl; drizzle
egins to smoke. Brown the lamb shanks in the hot oil on
tablespoon olive oil over lamb shanks and cover with salt.
ason all sides of the lamb shanks with salt and pepper and
o 350\u00b0F. Dust the lamb shanks with the seasoned flour, shaking
Preheat oven to 350\u00b0F.
Toss lamb shanks in flour, shaking off excess. Heat oil in a large Dutch oven. Working in batches, cook lamb until browned all over. Drain on paper towels. Return all lamb shanks to Dutch oven. Add onions, tomatoes, port, wine and stock. Cover then transfer to oven for 2 hours, or until lamb is tender.
Remove lamb shanks from Dutch oven and keep warm. Simmer pan juices until thickened slightly. Serve lamb with sauce, sprinkled with parsley.
Trim excess fat from the lamb shanks and season with salt and
eat. Dust lamb shanks in flour, shaking off excess. Cook for 6-8
ayer carrot, celery, onions and lamb shanks in a large baking dish
Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag
nough to hold the lamb shanks. Add the lamb shanks, a few at a
sserole dish.
Season the lamb shanks with salt and pepper,
Drizzle oil over the lamb shanks; rubbing it into the meat
Put the lamb shanks into large plastic container
Season lamb shanks with salt.
Place flour in bowl and coat shanks lightly