Braised Lamb Shank (gestoofde lamsschenkel)

My little brother is coming for dinner and he just loves braised meat. Luckily for him De Krat has brought me some Lamb Shanks.

2 lamb shanks

1 tbsp flour

1 tbsp olive oil

1 shallot, choppes

1 clove of garlic, sliced

100 ml red wine

150 ml stock

1/2 can chopped tomatoes

2 sprigs rosemary

Coat the lamb shanks in the flour. Heat the olive oil in a casserole on high heat and fry the shanks brown. Take them out of the pan and saute the garlic and onion until they're soft. Put the shank back in the pan and add the wine, stock, tomatoes and rosemary and bring to a boil. Put a lid on, reduce the heat and simmer for 1 hour until the meat comes of the bones easily.

Take the shanks from the pan, let the sauce boil without a lid for 10 more minutes until it thickens. Shanks back in the pan, if necessary season with salt & pepper and it's ready. We ate it with some mashed potatoes and green salad. Very yummie.