Served as main course. Non-vegetarian dish.

2 Lamb Shanks, french trimmed

1/2 Onion, roughly chopped

1 Tablespoon Olive Oil

Salt and Pepper, to taste

3 Stalks Celery, roughly chopped

1 Clove Garlic, chopped

2 Bay Leaves

4-6 Cloves

300 ml dry White Wine

1 liter Chicken Stock

For the gravy

4 Tablespoons Flour or Cornstarch

4 Tablespoons Water

Heat a little olive oil in a large pan. Season the lamb and brown the shanks all over in the oil, then take out of the pan and set aside. Add the onion, celery, garlic, bay leaves and cloves and cook gently until browned. Pour in the wine and continue cooking until it has reduced down to a syrup. Put the contents of the frying pan into a baking dish along with the shanks and pour over the stock. Season again to taste. Cover the baking dish and cook in a low heat in the oven (about 150 C) for 2-1/2 to 3 hours, until the meat is tender. Take the dish out of the oven. Transfer the lamb to a plate and cover to keep warm. Strain the stock into a frying pan or small saucepan and heat until simmering. Mix the flour and water together until there are no lumps and then add to the stock, allowing to cook until you have a gravy that is thick to your liking. Place the lamb shanks on a bed of mashed potatoes and pour the gravy over.

Preparation time: 15 minutes

Cooking time: 3 1/4 hours

Serves: 2

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