Slow Cooked Red Wine And Cranberry Lamb Shanks

• 6 lamb shanks frenched
• 1/4 cup flour seasoned with salt and pepper
• 2 tablespoons olive oil
• 1 red onion chopped
• 1 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 tablespoon dijon mustard
• 3 stems rosemary
• 3 ounces baby spinach leaves
• mashed potatoes to serve
• 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.

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

Taken from www.yummly.com/recipe/Slow-Cooked-Red-Wine-and-Cranberry-Lamb-Shanks-1398854 (may not work)