Slow Cooked Lamb Shanks

In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through the mixture to coat and shake off any excess.

Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on both sides. Remove from the pan and keep warm.

In the same pan, saute the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil.

Reduce the heat, cover and cook until the shanks are tender and the sauce is thick, about 2 hours.