4 Lamb Shanks
2 onions, finely chopped
1 garlic bulb, cloves separated and crushed
4 sprig thyme or 2 tsp dried thyme
2 tsp dried oregano
1 tsp dried rosemary
1 tbsp paprika
1 tsp lamb seasoning
1 tsp freshly ground black pepper
2 tsp salt (or to taste)
1 tbsp balsamic vinegar (optional)
4 tbsp olive oil
60ml red wine (optional)
Make small slits all over the shanks.
Mix the onion garlic, thyme, oregano, rosemary, paprika, vinegar, salt & pepper with 2tbsp oil.
Brush all over the shanks, inserting into the slits. Leave to marinate at least 2 hours, but preferably overnight.
Brush the marinade off the lamb and set aside.
Heat the remaining oil in a pan, and lightly brown all the shanks all over. Transfer to ceramic pot.
Add the marinade to the frying pan and pour in the wine if using and stock. Bring to a near boil, stirring continually.
Then pour over the shanks
Cover with the lid
Cook on high for 1 hour then reduce to low and cook for 6-8 hours or until very tender.
Garnish with coriander or parsley and serve with potatoes (sautéed, boiled, roast) and greens.
Alternatively, arrange slices of potatoes at the bottom of ceramic and put the shanks on top.