Lamb Shanks with Rosemary and Tomato

Ingredients

2 tablespoons olive oil	2 cloves garlic, chopped	2 sprigs fresh rosemary
4 lamb shanks (1kg), trimmed	2 cups Campbell’s Real Stock – Beef	2 dried bay leaves
1 large onion, finely chopped	400g can diced tomatoes	2 tablespoons chopped fresh parsley
2 carrots, peeled, chopped	2 tablespoons tomato paste	Mashed potato or creamy polenta, to serve
2 stalks celery, chopped

Method

Step 1.

Preheat Bosch oven to Top/Bottom heating 180°C.

Step 2.

Heat oil in a large flameproof casserole dish (16-cup capacity) over medium to high heat. Add lamb. Cook, turning occasionally, for about 3 to 4 minutes, or until browned all over. Remove.

Step 3.

Add onion, carrot and celery. Cook, stirring occasionally, until soft. Add garlic. Cook, stirring for 1 minute. Add stock, tomatoes, paste, rosemary and bay leaves. Return lamb. Bring to boil. Cover with lid.

Step 4.

Cook in oven for 1 hour and 30 minutes. Remove lid. Cook for a further 30 minutes, or until lamb is tender and falling away from the bone. Stir in parsley.

Step 5.

Serve with mashed potato or polenta.