Can anyone refuse these slow-cooked lamb shanks served on a bed of creamy mashed potatoes? Didn't think so!
Ingredients:
1 tbs olive oil
6 frenched Farmer Dave lamb shanks
2 red onions, sliced
2 red capsicum, seeds removed, thickly sliced
2 yellow capsicum, seeds removed, thickly sliced
6 garlic cloves, crushed
300ml white wine
3 tbs sundried tomato pesto
2 cups (500ml) lamb or beef stock
10 vine-ripened tomatoes, quartered
Leaves of 1 long sprig rosemary
2 tbs chopped flat-leaf parsley
Creamy mashed potato, to serve
Preparation:
Preheat the oven to 180°C.
Heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside.
Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.
Add wine, pesto and stock, then return shanks to pan. Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours. Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.
