Slow Brasied Lamb Shanks

Slow Braised Lamb Shanks
Ingredients
2 or 3 lamb shanks
1.5kg mix of carrot, parsnip and potato (cubed)
Half a bottle of wine
1 onion (quartered)
2 bay leaves
1 tsp cumin seeds
juice of half a lemon
a sprig of rosemary
3 cloves garlic
1 tbsp redcurrant jelly
1 tbsp sweet chilli sauce
2 tsp mint sauce
salt and pepper to taste
3 tbsp oil
Method
Heat the oil in a heavy based lidded pan and add the lamb shanks and brown on all side then remove from the pan and place aside.
Ad all the veg and turn through the oil then add all the other ingredients, putting the wine in last.
Adding a cup or two of water so the lamb and veg are 2/3rd’s covered.
Bring to the boil, place lid on the pan and place in a preheated 170degC for 3hrs.
Serve with hunks of good bread