TOMATO BRAISED LAMB SHANKS

◆ 2 tbsp olive oil ◆ 16 French-trimmed lamb shanks

◆ 1 red onion, sliced thinly

◆ 1 garlic clove, crushed ◆ 2 tbsp tomato paste ◆ 1 cup dry red wine ◆ 2 cups chicken stock ◆ 400g can diced tomatoes

◆ 2 tbsp coarsely chopped rosemary, plus extra to serve

SERVES 8 PREP + COOK 3 HOURS 15 MINS

1 Preheat oven to 200°C.

2 Heat half the oil in a large flameproof baking dish. Cook lamb, in batches, until browned. Remove from dish.

3 Heat remaining oil in same dish over medium heat. Cook onion and garlic, stirring, 5 mins or until onion softens. Add paste, cook, stirring, 2 mins. Add wine, bring to the boil. Boil until reduced by half.

4 Return lamb to dish with stock, 1 cup water, tomatoes and rosemary. Cover, bake 3 hours or until lamb is tender.

5 To serve, drizzle reserved pan juices over shanks and top with extra rosemary leaves.