Ingredients: 

2 x 14oz/400g Lamb Leg shanks
2-3 tbsp good olive oil
2 red onions peeled, halved and thickly sliced
2 potatoes, peeled and quartered
4-5 garlic cloves, peeled and left whole
4-5 sprigs of rosemary
2 tbsp of sundried tomato puree
400g chopped tomatoes
6 fl oz white wine120g large black olives

Method:

1. Heat the oil in a saucepan or ovenproof dish.
2. Once the oil is hot add the shanks and cook on all sides for approximately 10 minutes, remove from the dish.
3. Preheat the oven to 180ºC/Gas 4/160ºC fan oven.
4. Fry the onions, potatoes and garlic in the meat juices and add the rosemary .
5. Add the tomato puree, tomatoes and white wine, season and bring to a simmer.
6. Add the lamb shanks in the centre of the liquid, cover and place in the oven for 80-90 minutes or until the meat is tender.
7. Add the olives for the last 20 minutes of the cooking