4 – 6 Shallots, sliced
2 garlic cloves, finely chopped
2 tablespoons black olive tapenade
8 – 10 Telegraph Hill Smoked Dried Tomatoes, coarsely chopped
4 tablespoons tomato paste
2 tablespoons soft brown sugar
1 cup red wine
½ cup beef stock
Olive Oil
Fresh Thyme, Rosemary, Italian Parsley
Salt & freshly ground pepper Method

Preheat oven to approx 160 degrees celsius.

Remove Lamb from packaging and allow to come up to room temperature. Gently sauté shallots and garlic in a little butter and oil to soften, in a heavy based lidded casserole dish (Dutch oven or Le Creuset ideal!) then add thyme and rosemary. Add tapenade, tomatoes, paste, brown sugar, wine, stock, salt & pepper to this and stir to combine.

Add Shanks and then spoon the sauce over the top. The shanks should be sitting in about an inch or two of liquid. Place lid on and cook for approx 2½ – 3 hours. Check approx every 30 – 45 mins and spoon juices over during cooking.

The meat should be just about falling off the bone at this point. I added a little water at the end just to loosen up the sauce which will have reduced leaving it super rich and delicious. Season to taste.

Serve spooned over Rissoni with a little fresh chopped Italian Parsley sprinkled on top, accompanied by your choice of winter greens! Steamed green beans with lemon zest and a little butter is always popular.