Ingredients:
- 6 mutton shanks
- 400gish tin crushed tomatoes
- 1 cup red wine
- 1/4 cup worcestershire sauce
- 1/2 cup brown sugar
- 1 onion (chopped up)
- cornflour
Method:
In a covered oven dish pop in shanks and onion. Mix up everything else except cornflour with 2 cups water and pour it over. If you stick this in the oven at 160 deg cel around lunch time, they will be falling of the bones beautifully for tea. Skim off excess fat and mix in a little bit of cornflour slurry at a time over heat until sauce thickens nicely.
Ramblings:
I can’t believe that shanks used to be dog meat!!!!! One of my favourite dinners. Please excuse the appalling photography, bit of a rush tonight!