Low on ingredients and time yesterday I rushed this into the oven and it turned out delicious so thought I would share. Though of course it would be nice with lamb these were hoggett shanks which need a little more cooking.
2 med onions
1 cup sliced mushrooms
5 – 6 tomatoes depending on size, chopped (or a can would do)
3 cloves garlic, crushed or sliced
rosemary leaves, couple of sprigs
tablespoon brown sugar
1 tsp salt
drizzle olive oil
Place lamb shanks in bottom of a lidded roasting dish, cover with onions, mushrooms, tomatoes, garlic, and rosemary leaves. Sprinkle with salt and pepper, and drizzle some olive oil over. Cover and bake in slow oven (220 deg F) for 3 – 3 1/2 hours. These are meat coming off the bone tender and very tasty.
We had with mashed potatoes and sauteed vegetables.