|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|
Preheat Bosch oven to Top/Bottom heating 180°C.
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.
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.
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.
Serve with mashed potato or polenta.