Slow-roasted Lamb Shanks with Tomatoes Recipe | myfoodbook

Ingredients

• ¼ cup plain flour
• 6 Frenched lamb shanks
• 2 tbs olive oil
• 1 large brown onion, finely chopped
• 3 carrots, cut into 3cm pieces
• 2 sticks celery, trimmed and sliced
• 3 garlic cloves, finely chopped
• ⅓ cup dry red wine
• 2 x 400g cans Ardmona Whole Peeled Tomatoes
• 1 tbs lemon juice
• ⅓ cup flat-leaf parsley, chopped
• 2 tsp finely grated lemon rind
• 75g feta cheese, crumbled
• Creamy potato mash, to serve