|10||garlic — cloves|
|1 can||tomatoes — whole, peeled and chopped|
|300.00 ml||wine — red|
1. Put shanks in a heavy casserole which will hold them easily but snugly in a single layer.
2. Peel garlic and onion, and slice the onion into thick rings. Put all the ingredients in the casserole with wine and stock to cover the lamb by about two-thirds.
3. Season, and bring to a boil on the hob. Then cover the pot and bake at 170 ºC for about 3 1/2-2 hours; there’s a lot of latitude in the cooking time – the lamb will be equally good whether just cooked or falling off the bone.
4. Skim the cooking liquid of fat, and reduce it, if you wish, by cooking on high heat for a few minutes. Test for seasoning.