Ingredients

• 80ml (1/3 cup) extra virgin olive oil
• 3 brown onions, halved, thinly sliced
• 65g (1/3 cup) raisins, chopped
• 1 1/2 tablespoons anchovy fillets, drained, finely chopped
• 3 garlic cloves, finely chopped
• 500ml (2 cups) red wine
• 40g (1/4 cup) plain flour
• 6 lamb shanks, French trimmed
• 1 x 410g can tomato puree
• 375ml (11/2 cups) Massel chicken style liquid stock
• 1 sprig fresh rosemary
• Rocket leaves, to serve
• Polenta, to serve

Method

• Step 1 Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the raisin, anchovy and garlic, and cook, stirring, for 5 minutes or until the onion is golden. Add the wine and bring to the boil. Reduce heat to medium. Cook for 4 minutes or until the liquid has reduced by one-third.
• Step 2 Meanwhile, place the flour in a large bowl and season with salt and pepper. Add the lamb and toss to coat. Shake off excess. Heat the remaining oil in a large flameproof casserole dish over medium heat. Add half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb, reheating the dish between batches.
• Step 3 Return the lamb to the dish. Add the onion mixture, tomato puree, stock and rosemary. Bring to a simmer. Cover. Reduce heat to medium-low. Cook for 1 hour 20 minutes or until lamb is very tender. Discard the rosemary. Use a large metal spoon to remove excess fat from the surface. Season with salt and pepper.
• Step 4 Divide the lamb among serving plates. Serve with rocket leaves and the polenta squares.