Directions

1. Rub each lamb shank with olive oil and season generously with salt and pepper. Heat a large casserole and brown each shank over high heat until a golden crust forms over the meat. Set the shanks aside and add in the chopped onion and garlic – cooking over low heat until translucent. Add in the chopped rosemary and increase the heat, cooking for 2-3 minutes.
2. Pour in the red wine and deglaze the base of the casserole. Add in the tinned tomatoes, tomato paste and cherry tomatoes. Cook for a minute before returning the lamb shanks to the pot. Season with a little salt and pepper and cover with a lid. Cook the shanks in a preheated 180°C oven for an hour before removing the lid and adding in the whole pickling onions.
3. Reduce the heat to 160°C and cook for a further 1.5 hours or until the sauce is thickened and reduced and the lamb falls off the bone.
4. Serve the shanks on a bed of polenta or mashed potato with their sauce spooned over the top.