Slow Cooked Lamb Shanks In Red Wine

• 4 (1 1/2 lb) lamb shanks
• 2 large carrots, roughly chopped
• 1 onion, sliced
• 3 garlic cloves, roughly chopped
• 2 bay leaves
• 2 sprigs rosemary
• 750 ml full-bodied red wine (1 bottle)
• 2 cups beef stock
• 1 tablespoon soft brown sugar
• 1 -2 teaspoon cornflour (cornstarch)
• olive oil, for cooking
• salt & pepper

1. Preheat oven to 325 F degrees.
2. Season the lamb shanks with salt and pepper.
3. In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
4. In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
5. Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
6. Pour the wine mixture over the lamb shanks; top up with water if needed.
7. Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
8. Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
9. Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
10. Serve up on individual plates and enjoy.

lamb shanks, carrots, onion, garlic, bay leaves, rosemary, red wine, beef stock, brown sugar, cornflour, olive oil, salt

Taken from www.food.com/recipe/slow-cooked-lamb-shanks-in-red-wine-168157 (may not work)