Sun-Dried Tomato Lamb Shanks  By The Flying Chef on May 31, 2009
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timers       1. olive oil     2. 4 lamb shanks     3. 2 medium
red onions, sliced thinly     4. 250 g mushrooms, sliced thinly
5. 6 garlic cloves, crushed     6. 1 cup red wine     7. 1/2 cup
port wine     8. 1 tablespoon balsamic vinegar     9. 1 1/2 cups
water     10. 1 teaspoon dried rosemary     11. 1 teaspoon dried
thyme     12. 8 sun-dried tomatoes, roughly chopped     13. 2 -3
teaspoons beef stock granules ( depending on brand and personal
taste)     14. 1 teaspoon Dijon mustard     15. 2 -3 tablespoons
cornflour     16. parsley     1. Heat a little olive oil in a
large fry pan, add shanks and brown all over. Remove shanks and
wipe pan clean.   2. Heat a little more oil in pan add onion,
mushrooms and garlic, cook stirring until onion softens and
mushrooms brown slightly.   3. In a large saucepan add onion mix
and all the other ingredients, except cornflour and parsley,
retur