Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a ‘mountain’ of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread
YIELD
6 servingsPREP
30 minCOOK
120 minREADY
150 minIngredients
Cut in half then core, seeds, and white flesh removed then each half cut into 4 or 5 strips.
Directions
Heat oven to 150 cup (300 F) On the stove top heat a heavy casserole that is large enough to hold the shanks all standing upright Brown lamb shanks in the casserole a couple at a time and set aside on a plate. Reduce the heat under the casserole to medium and fry the onion, capsicum and garlic for around 5 minutes to soften Add wine, sun dried tomato pesto and stock Bury the shanks in the bell pepper mixture in the casserole Add tomatoes and rosemary Bring to boil then put in oven with lid on and cook for 1 hour in the oven. Remove casserole lid and cook uncovered for a further hour or until meat is threatening to fall off the bone Season and add parsley before serving. Serve on garlic mashed potatoes with crusty bread on the side.
Comments
This would go well in a slow cooker. Any leftovers make a delicious pasta sauce. Strip left over meat from the shank bones and mix in with the reat of the casserole - serve over fettucini.