Recipe for Slow Cooked Lamb Shanks 
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Yield:
6
Ingredients:
Amount Ingredient
Shinco di agnello
6 sm lamb shanks
plain flour for dusting
sea salt and freshly ground black pepper
2 tbl olive oil
6 x red onions peeled and finely sliced
1 x handf chopped rosemary leaves
4 clv garlic peeled and chopped
175 ml balsamic vinegar
Instructions:
Instructions: Preheat the oven to 200C/400F/Gas 6 (or you can cook on top of the stove).

Dust the lamb shanks with seasoned flour.

In a heavy bottomed saucepan with a lid heat the oil and brown the shanks on all sides then remove.

Lower the heat add the onions and cook for about 10-15 minutes until light brown.

Add the rosemary and garlic and cook for another couple of minutes.

Raise the heat and add the baisamic vinegar and the wine.

Reduce for a couple of minutes.

Return the shanks to the pan reduce the heat and cover with a piece of moistened greaseproof paper and the lid.

Cook in the oven for about 22 1/2hours or alternatively on top of the stove.

Check the shanks from time to time basting with the juices or adding more wine if they look too dry.

Serve whole with the juices.

Serves 6

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