Roasted Lamb Shanks.

• 4 twigs rosemary
• 3 chillies, chopped
• 4 clove garlic, sliced
• 2 tsp smoked paprika
• 5 tsp dried origanum
• 4 tsp salt
• 2 tsp ground black pepper
• 1 stick cinnamon
• 2 tbsp olive oil
• 500 grams new potatoes, skin on
• 250 grams white button mushrooms
• 4 large carrots, sliced thick
• 2 large onions, sliced thick
• 2 medium green bell peppers
• 6 medium lamb shanks
• 2 tbsp olive oil
• 350 ml red wine
• 400 ml chicken stock
• 3 bay leaves
• 2 tbsp butter
• 1 tsp all-purpose flour

1. Mix all the ingredients together for the marinade.
2. Mix well with the lamb shanks and leave to marinade for at least 40 minutes or over night.
3. Preheat oven to 160C.
4. In a hot frying pan brown the lamb shanks with 2 tablespoons of olive oil.
5. Make sure that you get a good colour on them because that adds to the flavour.
6. Remove the lamb shanks and braise the veg in the same pan for about 7 minutes.
7. Add the red wine and bring to the boil, then simmer for 10 minutes.
8. Now add the stock and the bayleaves and bring to the boil.
9. Place everything in an oven dish and mix together.
10. Roast in the oven for 1.5 hours at 160C, turn the lamb shanks and roast for a further 1.5 hours.
11. Serve with rice or couscous.

rosemary, clove garlic, paprika, origanum, salt, ground black pepper, cinnamon, olive oil, white button, carrots, onions, green bell peppers, lamb shanks, olive oil, red wine, chicken stock, bay leaves, butter, flour

Taken from cookpad.com/us/recipes/355772-roasted-lamb-shanks (may not work)