Lamb Shanks a la Comet Inn:
Serves 4

8 lamb shanks
2 large onions [chopped]
4 cloves garlic [crushed[
2 celery stalks
2 cups red wine
2 sprigs rosemary
1 medium can tomatoes
11/2 cups of beef stock
2 tablespoons plain flour
2 tablespoons olive oil
Medium cracked black pepper
Preheat oven to 160c. Dust shanks lightly with flour and remove excess. Heat oil in a large frying pan and cook shanks for 4 minutes, turning, until browned. Remove shanks and then sauté onion and garlic in the pan for 2 minutes.
Transfer shanks, onion and garlic to a casserole dish. Add celery, red wine, tomatoes, beef stock, black pepper and rosemary. Cook covered in the slow oven for 21/2 hours or until meat is tender. Keep covered to ensure the shanks do not dry out.
Serve with crusty bread, your favourite vegetables and mashed potatoes.
The Comet Inn Guest House and licensed public Restaurant is set on two & a half thousand acres in Hartley Vale in the valley of the River Lett at the base of Victoria Pass on the western slopes of the Blue Mountains.
It is newly restored and offers you country hospitality in an intimate and charming atmosphere.

Here you will walk back in time to the 19th Century and enjoy the antiques and collectibles throughout.  Items you may never have seen or thought you might never see again - "A museum in a Guest House".
The Comet Inn specifically caters for adults and small Weddings, Christmas Parties and Functions are one of our Specialties.
The Comet Inn is a Guest House and offers accommodation and all meals, but you can choose just Bed and Breakfast or one of the Packages available.
To make your own beef stock.
1kg meaty beef bones and 1 veal knuckle
1 large onion [quartered]
3 carrots [sliced]
3 stalks celery

Chopped broccoli, spinach and cauliflower stalks that you would not normally eat.
Simmer all ingredients for 3 hours, then strain before using. Freeze stock in small containers for future use.
CIRCA 1879
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