Red Wine and Tomato Lamb Shanks

Man I am a sucker for comfort food! That is why I spend all summer working off the excess fat I put on in winter, only to put it all back on again :/

This is a super easy and super yummy winter dish.

I never know what to serve casserole-type dished with, as my mother was never a big casserole maker. I guess it would be great with classic mashed potatoes or soft polenta, but I chose to serve mine with couscous, because I LOVE couscous.

As with most of Donna's 'simmer until thickened' recipe's this one did not. Who puts a tight lid on something to reduce/thicken it?! Plus, I think that the flour you use to coat the lamb shanks, is suppose to stay in the bottom of the pan to create a base for a gravy, but there was so little flour in the bottom of the pan when I removed the lamb shanks. I added a table spoon extra to the pot but it still didn't thicken like Donna's appears to have in the picture :(

It still tasted divine though and I guess that is where the couscous came in handy; it soaked up all the excess liquid.

I give this an 8/10 and I will certainly make it again.

Issue 33, page. 144