Paul's [recipe] Corner

This is from episode Four of the Food Trail where I cooked at the All Saints Winery; http://www.allsaintswine.com.au

This is a super easy recipe that I read in a magazine about 7 years ago!

4 Lamb Shanks
2 medium to large Spanish Red Onions sliced
2 bunches of fresh Mint
One bottle of good Stout
Veal stock
Flour
Salt and pepper
Olive oil
Fresh Parsley

Dust shanks in seasoned flour and brown in a hot casserole pan with the oil. Once brown remove the shanks and set aside. Add sliced onion to the pan layering over the bottom then add the fresh mint on top of the onions. Place the shanks on the bed of onion and mint. Add the bottle of stout and then top up with veal stock so as the shanks are covered by liquid.

Cook in a slow oven for about two hours, or until the shanks are falling of the bone. When done remove the shanks form the pan and keep warm. Over a high heat reduce the cooking liquid down by about a half and use to sauce the shanks. Serve on a bed of polenta or garlic mash potato and steamed snake beans. Garnish with fresh chopped parsley.