4 lamb shanks
2 tbsp flour
2 tbsp ground cinnamon
4 tbsp olive oil
3 cloves garlic, finely sliced
1 large onion, diced
2 carrots, sliced
2 stalks celery, sliced
3/4 cup dried apricots, diced
1 can diced tomatoes
2 cups white wine
1/2 cup parsley, chopped
3/4 cup slivered almonds, toasted
Preheat oven to 160C.
Mix flour and cinnamon in a large bowl. Coat shanks evenly and shake off excess.
Heat 1 tbsp of oil in large casserole dish and brown shanks. Remove shanks and set aside.
Add remaining oil along with garlic, onions, carrot and celery.
As vegetables soften, pour in remaining flour mix and return shanks to casserole. Add in apricots and tomatoes.
Pour in wine and water if needed to cover shanks. Add sea salt and black pepper then bring to a simmer.
Place casserole in oven. After two hours, add parsley and almonds, stirring gently.
Serve with long grain rice, couscous or boiled potatoes.