Slow Cooked Red Wine And Cranberry Lamb Shanks

• 6 None lamb shanks, frenched
• 1/4 cup flour, seasoned with salt and pepper
• 2 tbsp olive oil
• 1 None red onion, chopped
• 1 None red pepper, seeded and chopped
• 2 cloves garlic, crushed
• 1/2 cup chicken stock
• 1 cup red wine
• 1/2 cup cranberry sauce
• 1/2 cup dried cranberries
• 1 tbsp Dijon mustard
• 3 stems rosemary
• 3 oz baby spinach leaves
• None None Mashed potatoes, to serve
• None None Toasted sliced almonds, to serve

1. Preheat the oven to 325u0b0F. Dust shanks lightly with flour, shaking off excess.
2. Heat oil in a Dutch oven on high heat. Cook shanks for 4-5 mins, turning, until browned. Remove from pan.
3. Saute onion in same pan for 2-3 mins until tender. Add pepper and garlic and cook for 1 min. Return shanks to pan with stock, wine, cranberry sauce, cranberries, mustard and rosemary. Cover.
4. Bake for 2 1/2 hours, turning every 30 mins, until meat is tender. Stir in spinach. Serve shanks on mashed potatoes, sprinkled with almonds.

lamb shanks, flour, olive oil, red onion, red pepper, garlic, chicken stock, red wine, cranberry sauce, cranberries, mustard, rosemary, baby spinach, potatoes, almonds

Taken from recipes-plus.com/api/v2.0/recipes/30842 (may not work)