Slow-roasted Lamb Shanks With Tomato And Olives

Preheat oven to moderate (180°C/160°C fan-forced).
Toss the lamb in combined flour, salt and pepper; shake away excess flour. Heat the oil in a 3-litre (12-cup) capacity flameproof casserole or baking dish; cook lamb shanks, in batches, until well browned all over. Remove the shanks from dish and drain on absorbent paper.
Add garlic and wine to the dish; bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil; stir to combine. Return lamb to dish and bring to the boil. Cover with lid or tightly with foil; cook in a moderate oven for about 2 hours or until lamb is tender, turning lamb halfway through cooking. Remove lamb from dish; cover to keep warm.
Add the olives and vinegar to tomato mixture in dish; simmer, uncovered, over medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
Sprinkle extra basil leaves over lamb and sauce; serve with risoni tossed with a little butter, if desired.
Suitable to freeze. Not suitable to microwave.