Home Appliances
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.
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