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Lamb Shanks with Rosemary and Tomato

Prep time: 30 minutes

Cook time: 2 hours

Serves 4

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.

For more great products from the Campbell’s range, visit www.campbellsoup.com.au

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