Name: Lamb shank and tomato stew
Prep time: 15 min
Cook time: 175 min
Total time: 190 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, chopped; 3 clove garlic, crushed; 4 lamb shanks, trimmed; 1 1/2 cup (375ml) dry red wine; 325 gram swiss brown mushrooms, sliced; 1 bunch baby carrots, peeled, halved lengthways; 1 cup basil; 500 gram potatoes, peeled, roughly chopped; 1/4 cup (60ml) milk, hot; 20 gram butter, chopped; 1 bunch broccolini, steamed, to serve

Lamb shank and tomato stew

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Serves 4

Prep

15M

Cook

2H 55M

Total

3H 10M

Ingredients

2 tablespoon olive oil

1 onion, chopped

3 clove garlic, crushed

4 lamb shanks, trimmed

1 1/2 cup (375ml) dry red wine

325 gram swiss brown mushrooms, sliced

1 bunch baby carrots, peeled, halved lengthways

1 cup basil

500 gram potatoes, peeled, roughly chopped

1/4 cup (60ml) milk, hot

20 gram butter, chopped

1 bunch broccolini, steamed, to serve

Method

1.Preheat oven to 160°C or (140°C fan-forced). Heat oil in an 8 cup-capacity flameproof casserole dish on medium. Cook onion and garlic for 5 minutes, or until browned. Remove.

2.Increase heat to high. Cook shanks, turning, for 5 minutes, until brown. Remove.

3.Add wine and bring to boil. Return lamb and onion and garlic to pan with tomato. Season to taste. Cover and bake for 2 hours.

4.Stir in mushroom and carrot. Cover. Bake for 45 minutes, or until lamb is tender. Cool slightly. Stir in half of basil.

5.Meanwhile, cook potato in boiling water for 12-15 minutes, until tender. Drain. Mash with milk and butter. Season to taste.

6.Serve lamb shanks with mash, vegetables, sauce, remaining basil and steamed broccolini.

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