The key is to cook the lamb slowly - your patience will be rewarded when you come to eat it as the meat will just fall away from the bone. My mouth is watering just thinking about it!
Serves : 2 Prep/Cooking Time : Approx 3 hrs
Tip : If you want a meal ready when you come home from work, why not invest in a Slow Cooker - pop the dinner on before you go and it will be ready to eat at teatime.
Preheat the oven to 165°C
Sieve the flour and place this and the salt and pepper into a large airtight container. Put in the lamb shanks and toss into the flour until well covered. Discard the excess flour.
Heat the oil and butter in a heavy based casserole and on a high heat, sear the lamb all over until they have caramelised. Remove the lamb and keep warm.
Using the same casserole, toss in the onions and garlic and brown off on a low heat.
Add the tin of tomatoes, the wine, Marmite, lamb bouillon, rosemary and bayleaf, salt and pepper (to taste) and mix together
Place the lamb shanks back into the casserole, mix the sauce gently in and around the meat
Add a tight fitting lid to the dish, and place into the oven and cook for approx 2 - 2 and half hours or until the lamb shanks are very tender
Serve with creamy mash and lemon carrots and peas and a big pot of freshly made mint sauce. Lovely!