Yummy!!!...Lamb Shank

Although lamb is not my favourite food but love it after tried the "Lamb Shank" at Sam Pok Restaurant, Grand Millenium.

Hmmm... the recipe look simple though... *wink*

Ingredients
1 tablespoon olive oil
6 cloves garlic, peeled
1 large onion, chopped
1 large carrot, peeled and roughly chopped
1 (440 g) can peeled tomato, chopped,juice reserved
4 lamb shank
250 ml red wine, good drinking quality
4 bay leaf
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 liter beef stock or water (approximately)

Directions
-Pre-heat oven to 160c.
-Heat the oil in a big, heavy based, oven-proof pan.
-Brown the shanks well on all sides, remove, fry the garlic, onions and carrot until they are softened.
-Add the tinned tomatoes and their juice to the pan, sit the shanks on top, then add the remaining ingredients.
-Use enough stock to just barely cover the shanks.
-Put the un-covered pan in the oven.
-Braise for about 2 hours, checking it every 30 minutes or so.
-Turn the shanks each time you check, and replace the liquid (some will evaporate during cooking) to bring it to half-way up the shanks.
-The shanks are done when the meat is beginning to fall of the bone.
-Remove them and place on a warmed serving dish Strain the liquid, pressing with a spoon to get all the juices out.
-Skim and discard as much fat as you can, then reduce the remaining liquid to a nice gravy consistency.
-Pour over the shanks and serve.