Ingredients
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2 tablespoons plain flour
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6 (about 2kg) lamb shanks, French trimmed
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2 tablespoons olive oil
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1 brown onion, halved, thinly sliced
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2 garlic cloves, finely chopped
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80ml (1/3 cup) white wine
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500ml (2 cups) Massel chicken style liquid stock
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500ml (2 cups) passata (tomato pasta sauce)
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3 small sprigs fresh rosemary
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2 bay leaves
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6 baby Coliban (Chat) potatoes, halved (see note)
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1 turnip, peeled, cut into wedges
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1 bunch baby (Dutch) carrots, trimmed, peeled
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150g (1 cup) frozen peas
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1/3 cup chopped fresh continental parsley
Method
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1Place the flour on a plate. Season with salt and pepper. Toss the lamb shanks in the flour mixture to coat. Shake off excess. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 7 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb and oil, reheating the pan between batches.
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2Add the onion and garlic to the dish. Cook, stirring, for 3 minutes or until soft. Add the wine and cook for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Stir in the stock, passata, rosemary and bay leaves. Return the lamb to the dish.
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3Cover and reduce heat to low. Cook, turning lamb halfway through cooking, for 1 hour 45 minutes. Use a metal spoon to skim fat from surface. Add potato and turnip. Cook for 35 minutes or until lamb is tender. Use a slotted spoon to transfer lamb, potato and turnip to a large plate. Add carrots to the dish. Increase heat to medium. Cook, uncovered, stirring occasionally, for 20 minutes or until carrots are tender and sauce has reduced.
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4Add the peas to the carrot mixture. Return the lamb, potato and turnip to the dish. Cook, turning the lamb in the sauce occasionally, for 5 minutes or until heated through. Stir in the parsley. Season with salt and pepper.
Source: taste.com.au
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