Ingredients

• 2 cups cooked long grain brown rice
• 4 lamb shanks, trimmed
• 4 tblspn vegetable oil
• 1 onion, diced
• 1 tblspn garlic, minced
• 1 tblspn sweet paprika
• 1/2 bottle red wine
• 1 can tomatoes, diced
• 500ml stock (beef or chicken)
• 1 sprig rosemary
• 1 sprig thyme
• 2 bay leaves
• salt and pepper to taste

Instructions

Preheat oven to 180ºC. On top of the stove, heat the oil in a large oven dish. Season shanks with salt and pepper, add to dish and cook until evenly browned, turning occasionally. Remove shanks and set aside on a plate, place onion and garlic into hot dish and fry gently until soft. Add paprika, stir, then add red wine and simmer for 2 minutes. Add tomatoes, rosemary, thyme, bay leaves and stock. Return shanks to oven dish, cover and place in the oven. Turn shanks every so often, add a little water if sauce is getting thick. Cook for about 1 hour or until meat is tender. Remove shanks from the dish and place on to a platter. Simmer sauce until desired consistency, check seasoning and spoon over shanks. Serve with long grain brown rice.

Variations

For extra convenience use SunRice Brown Rice in 90 seconds.