Slow-roasted lamb shanks with tomato and olives

Slow-roasted lamb shanks with tomato and olives that will melt in your mouth. The richness of the sauce adds another layer to the already intense, deep flavours of slow-roasted lamb.
Slow-roasted lamb shanks with tomato and olives



1.Preheat oven to moderate 180°C (160°C fan-forced).
2.Toss the lamb in combined flour, salt and pepper; shake away excess flour. Heat the oil in a 3-litre (12-cup) capacity flameproof casserole or baking dish; cook lamb shanks, in batches, until well browned all over. Remove the shanks from dish and drain on absorbent paper.
3.Add garlic and wine to the dish; bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil; stir to combine. Return lamb to dish and bring to the boil. Cover with lid or tightly with foil; cook in a moderate oven for about 2 hours or until lamb is tender, turning lamb halfway through cooking. Remove lamb from dish; cover to keep warm.
4.Add the olives and vinegar to tomato mixture in dish; simmer, uncovered, over medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
5.Sprinkle extra basil leaves over lamb and sauce; serve with risoni tossed with a little butter, if desired.

This recipe can be made a day ahead.