Herbed Lamb Shanks

2 tbsp vegetable oil 30 mL
4 lamb shanks, with bones cracked 4
2 cloves garlic, minced or pressed 2
1 large onion, sliced 1
1 large green pepper, seeded and thinly sliced 1
3/4 tsp dried thyme 4 mL
3/4 tsp dried savory 4 mL
1 tsp salt 5 mL
1/4 tsp freshly ground pepper 1 mL
3/4 cup tomato juice 375 mL
1/2 cup dry red wine 250 mL
3 tbsp all-purpose flour 45 mL
3 tbsp water 45 mL

Heat oil in a 12-inch/30 cm frying pan over medium heat. Add shanks, a few at a time, and cook until well browned. Remove from pan and set aside.

To the pan juices, add garlic, onion, and green pepper. Cook, stirring, until vegetables are soft. Stir in thyme, savory, salt, pepper, tomato juice, and wine; add lamb.

Bring to a boil. Cover, reduce heat, and simmer for 2 to 2-1/2 hours or until meat is very tender when pierced. Skim off and discard fat.

Mix the flour and water together and stir into pan juices. Over medium heat, cook, stirring, until sauce boils and thickens.
Chef's Note

Slow cooking is the secret of this lamb casserole.