- 1 cup cake flour
- salt and freshly ground black pepper, to taste
- 60 ml dried oregano
- 4 lamb shanks
- 50 ml butter
- 80 ml olive oil
- 1 onion, carefully chopped
- 4 garlic cloves, finely chopped
- 2 x 400 g tins chopped tomatoes
- 3 sprigs fresh rosemary
- 6 bay leaves
- STEP 1
In a shallow meal, combine the flour, salt, pepper and oregano.
- ACTION 2
Heat the butter and oil in a roasting pan on the range and prepare the shanks till well browned on both sides.
- STEP 4
Decrease the heat, cover and cook up until the shanks are tender and the sauce is thick, about 2 hours.