Preheat oven to 170 C. Trim any visible fat from the lamb.
Heat the oil in a large, heavy ovenproof pan or casserole dish.
Season the lamb with Mrs Rogers Tuscan Blend, Mrs Rogers Organic Sea Salt, Mrs Rogers Organic Pepper and brown in the oil putting them to one side as they brown.
Add the bacon, onions and garlic to the pan and gently fry for another couple of minutes.
Return the browned shanks to the pan, add the wine, bay leaves and 1 cup of water.
Bring to boil, cover tightly and transfer to the oven. Bake for up to three hours.
Check the seasonings and adjust to taste. Lift off and discard the bottom non meaty bone from the knuckle and leave the meaty end with one bone for serving.
Ingredients
Directions
Preheat oven to 170 C. Trim any visible fat from the lamb.
Heat the oil in a large, heavy ovenproof pan or casserole dish.
Season the lamb with Mrs Rogers Tuscan Blend, Mrs Rogers Organic Sea Salt, Mrs Rogers Organic Pepper and brown in the oil putting them to one side as they brown.
Add the bacon, onions and garlic to the pan and gently fry for another couple of minutes.
Return the browned shanks to the pan, add the wine, bay leaves and 1 cup of water.
Bring to boil, cover tightly and transfer to the oven. Bake for up to three hours.
Check the seasonings and adjust to taste. Lift off and discard the bottom non meaty bone from the knuckle and leave the meaty end with one bone for serving.
