PLUM AND ROSEMARY LAMB SHANKS

• 2 tablespoons plain flour
• 8 small lamb shanks
• 2½ tablespoons olive oil
• 1 brown onion, halved and thinly sliced
• ¼ cup fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1 cup red wine
• 1½ cups chicken stock
• 2 tablespoons Worcestershire sauce
• 1 cup plum jam
• mashed potato and steamed green beans, to serve

• Preheat oven to 200C / 180C fan-forced. Place flour and shanks in a bowl.
  Toss to coat.
  Heat 2 tbsps oil in a heavy-based, flameproof casserole dish over high heat.
  Cook shanks, turning, in batches, for 4-5 minutes or until browned.
  Transfer to a plate.
• Reduce heat to medium-high. Heat remaining oil in casserole. Add onion,
  rosemary & thyme.
  Cook for 3-4 minutes or until onion is tender. Add wine. Simmer for 1 minute.
  Stir in stock, sauce and jam. Season with pepper. Add shanks. Bring to boil.
  Cover dish and transfer to oven.
• Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered for 30-40
  minutes or until meat is tender and falling from the bone. Serve with mash
  and beans.