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Pot-roasted lamb shanks
Pot-roasted lamb shanks
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Irresistible slow-cooked lamb shanks atop creamy mashed potatoes.
Ingredients:
  • 6 frenched 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
  • 60.00 gm sundried tomato pesto
  • 500ml beef stock
  • 10 vine-ripened tomatoes, quartered
  • Leaves of 1 long sprig rosemary
  • 40.00 ml chopped flat-leaf parsley
  • Creamy mashed potato, to serve
Instructions:
  • Preheat your oven to 180°C.
  • Heat oil in a large ovenproof casserole over high heat. Brown lamb shanks in batches on all sides to seal. Remove and set aside.
  • Turn down the heat to medium and toss in the onion, capsicum, and garlic into the casserole. Sauté for roughly 5 minutes until the veggies begin to soften, stirring occasionally.
  • Combine wine, pesto, and stock in the pan. Place the shanks back in. Stir in tomato and rosemary. Season with salt and pepper. Bring to a boil, cover, and roast in the oven for 2 1/2 hours. Uncover and cook for an additional hour. Stir in parsley, saving some for garnish.
  • When ready to serve, spoon mashed potatoes into 6 deep bowls, place a lamb shank on top, drizzle sauce and vegetables around it, and garnish with fresh parsley.

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