Ingredients
Method
1.Coat the lamb shanks in the seasoned flour, shaking off any excess. Heat half the oil in a large, deep pan on high. Add the lamb shanks, brown all over, then remove from the pan and set aside.
2.Heat the remaining oil in the same pan, add the onions and bacon, stirring until light golden. Add the mushrooms and continue to stir for a further 2 minutes. Add the wine, water, tomatoes, stock and oregano. Bring to the boil, then reduce to a simmer.
3.Return the lamb shanks to the pan, cover and simmer for 1 hour, stirring occasionally. Remove the lid, simmer for a further 15 minutes or until the sauce has reduced and thickened. Serve with mashed potatoes and sautéed Brussels sprouts.
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