Preheat the oven to 170°C.
Dust the shanks with seasoned flour. Add a splash of olive oil to a heavy based casserole pot and brown the shanks well.
Set aside. In the same pot, add the butter and sauté the onion until translucent.
Add the Lamb Rub, carrots, celery and garlic and sauté for a few more minutes before adding the shanks.
Pour in the red wine, tomatoes and stock and season well with salt and pepper.
Bring to the boil before placing in the pre-heated oven, with a tight-fitting lid for 2 hours.
Check the seasoning and serve on buttery mashed potato.
Wine suggestions
Everyday quaffer - Bouwland Cabernet Merlot 2004
From under the careful mentorship of Beyerskloof, this farm worker owned winery has come up with a Cab/Merlot that is full bodied with smoky oak & a hint of spice.
Splashing out - Tiara Simonsig 1999
A blend of Cab Sauv/Merlot/Cab Franc & Petit Verdot has outclassed numerous wines from around the globe with its plummy berry & subtle cinnamon undertones
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