Slow Roasted Lambshanks in Herbs and White Wine

We always traditionally had lamb shanks during winter when the weather was colder and something hardier and more robust was required to eat and enjoy and warm us from the outside in. Lamb shanks are a great and easy dish that can be made and left to slow roast in the oven for hours.  Perfect for crazy busy days !

6 lamb Shanks
1 bottle dry white wine
6 garlic cloves
1 kilo of canned peeled tomatoes
Tuscany Seasoning
Salt & Pepper
3 sprigs Rosemary
3 sprigs Sage

Pre Heat the oven to 160c.
Into a large dutch oven arrange the lamshanks.  Season with Tuscan seasoning and salt & Pepper and place herb sprigs of your choice between them along with the peeled garlic cloves.

Add in the peeled tomatoes without their liquid.  Then cover the lamb shanks with the white wine.  Place the lid on the dutch oven and place into the oven.

Cook on 160 for 3-4 hours and then increase the heat to 180c for the final hour with the cover removed.

NOTE – The longer and slower you cook this dish the more tender the lamb shanks will be.

Serve hot from the oven with mashed potatoes or soft polenta and fresh bread for all the cooking juices.

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