6-7 HORIZON lamb or hogget shanks (knuckles)
2 onions sliced
1 carrot chopped
3-4 tbsp tomato soup powder
1 cup of water
Rosemary sprigs or dried rosemary
Fresh rosemary or mint sprigs or chopped parsley and grated lemon rind
Trim shanks carefully removing as much fat as possible.
Spread onion and carrot in a shallow roasting pan or baking dish.
Place soup powder in a plastic bag and in it shake lamb shanks a few at a time to coat evenly. Arrange lamb on top of vegetables.
Add water and a sprinkling of rosemary. Cover pan with foil.
Bake at 160 degrees celsius for 2 1/2 hours or until very tender.
Serve garnished with fresh herbs or sprinkled with chopped parsley and grated lemon rind. Serve with mashed potatoes and colourful vegetables.