Serves 4 4 Gourmet Direct Lamb Hind Shanks
Plain flour for coating
2 Tbsp Olive Oil
2 Onions sliced
4 cloves Garlic crushed
2 cups full bodied Red Wine
500ml Beef Stock
1 can 400g tomatoes lightly crushed
1 Tbsp fresh Rosemary leaves finely chopped
2 Tbsp chopped Flat leaf Parsley
Sea salt and black pepper

Preheat oven to 180c.
Toss Lamb Shanks in flour to coat, shaking off excess. Place half the oil in large deep oven proof pan over high heat.
Add shanks and brown well all over. Remove and set aside. Add rest of oil and turn heat to medium high and cook onions and garlic till golden.
Return shanks to dish and add wine, stock, tomatoes, rosemary and S & P and bring to boil.
Cover with lid or baking paper and then tinfoil and place in oven for 1 hour, remove and turn shanks over, recover and place back in oven for another 1 hour or until shanks are able to be pulled away from bone with a spoon. Remove shanks from liquid and place pot back on stove to simmer till sauce thickens and is then ready to serve (10 -15 mins).
Serve shanks in plates and pour over sauce and top with parsley.
Suggestion: Serve atop warm home-made Hummus flavoured with garlic, lemon juice, Cumin and 1 Tbsp of Waiheke Herb Spread folded through.