Photo: Vanessa Levis
- 1 tsp salt
- pepper, to taste
- 1/2 cup plain flour
- 6 lamb shanks
- olive oil spray
- 2 tsp olive oil
- 1 leek, white part only, sliced
- 6 dutch carrots
- 10 cloves garlic, crushed
- 1 cup red wine
- 2 x 410g cans peeled tomatoes
- 1 cup salt-reduced beef stock
- 1 sprig rosemary
- 1 sprig thyme
- zest of 1 lemon
- 2 large sweet potatoes, peeled and cut into chunks
- 1 stick cinnamon
- 1/2 cup skim milk
Mix salt, pepper and flour in a bowl and coat lamb shanks.
Lightly spray a heavy-based casserole dish with oil and place over a medium-high heat.
Brown shanks for 2 minutes and set aside.
Heat olive oil in pan and cook leek and carrots for 4 minutes. Add garlic and cook for 30 seconds, then return the shanks to pan with wine. Bring to boil, then add tomatoes, stock, rosemary, thyme and lemon zest.
Return to the boil and simmer for 1 hour, turning shanks occasionally, until meat is cooked and falling off the bone.
Meanwhile, steam sweet potato with cinnamon until tender. Discard cinnamon and mash the sweet potatoes with milk.
Serve mash topped with shanks.
- Main Ingredients - Lamb