These simple slow-cooked lamb shanks become a beautiful melt-in-your-mouth dinner that's delicious with mashed potatoes.
Ingredients
¼ cup plain flour
6 Frenched lamb shanks
2 tbs olive oil
1 large brown onion, finely chopped
3 carrots, cut into 3cm pieces
2 sticks celery, trimmed and sliced
3 garlic cloves, finely chopped
⅓ cup dry red wine
2 x 400g cans Ardmona Whole Peeled Tomatoes
1 tbs lemon juice
⅓ cup flat-leaf parsley, chopped
2 tsp finely grated lemon rind
75g feta cheese, crumbled
Creamy potato mash, to serve
Method
Preheat oven to 180˚C/160˚C fan-forced. Place flour into a large snap lock bag and season. Add lamb and toss to coat. Heat 1 tbs oil in a large frying pan over medium heat. Add lamb and cook, turning occasionally, for 4-5 minutes until evenly browned. Transfer to a large heavy-based roasting pan and set aside
Add remaining 1 tbs oil to frying pan and heat over medium heat. Add onion and cook, stirring often, for 3 minutes until softening. Add carrots, celery and garlic. Cook, stirring occasionally, for 4-5 minutes until vegetables are hot
Add wine and cook for 1 minute. Add tomatoes and roughly break up using a wooden spoon. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 6-8 minutes until slightly thickened. Season to taste
Pour tomato mixture over lamb shanks. Toss lamb to coat. Cover with 2 layers of foil, press sides to seal and bake for 2 hours or until lamb is very tender. Stir in lemon juice. Sprinkle with parsley, lemon rind and feta. Serve with creamy potato mash
