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Lamb Shanks with Tomato Basil Sauce

2 tb Oil
8 (3kg) lamb shanks
50 g Butter
6 Cloves garlic, sliced
1/4 c Plain flour
2 c Beef stock
1/2 c Dry red wine
425 g Can tomato puree
1 bn (about 16) spring onions
1 c Shredded fresh basil
3 md (400g) tomatoes, peeled and chopped

Heat oil in pan, cook shanks in batches until browned; transfer shanks to baking dish. Heat butter in pan, add garlic and flour, cook, stirring, until flour is lightly browned. Remove from heat, gradually stir in stock, wine and puree, simmer, uncovered, about 20 mins or until sauce is slightly thickened. Pour sauce over shanks, bake, covered, in moderately slow oven 1" hours. Add onions, basil and tomatoes, bake, covered, further 20 mins or until mixture boils.

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