Lamb Shanks in Red Wine

• 4 lamb shanks
• plain flour
• butter
• olive oil
• 2 red onions, sliced
• 2 crushed garlic cloves
• 100ml balsamic vinegar
• 500ml red wine
• 2 tbsp tomato puree
• sprig of rosemary
• 1 kg potatoes (new or old)
• 2 large sprigs thyme
• 4 large sprigs mint

Preheat to gas 2.

Dust the lamb with flour and season. Heat a casserole dish and add some butter and olive oil. Add onions and cook until soft then remove them.

Add the lamb and brown all over. Return onions to dish along with the garlic, balsamic, wine, tomato puree, rosemary and season.

Cover and cook for 2.5 hours.

Boil down juices if they are too thin.

Boil potatoes until soft. If old potatoes mash them and add the thyme and mint and seasoning. If they are new potatoes, add the herbs then crush the potatoes.