LAMB SHANKS WITH BUTTERY MASH
PREP + COOK TIME 3 HOURS 30 MINUTES SERVES 4
¼ cup (60ml) olive oil
6 lamb shanks (2.25kg)
1 large brown onion (200g),
5 cloves garlic, peeled 2 tablespoons tomato paste 1½ cups (375ml) dry red wine 2 cups (500ml) beef stock 400g can diced tomatoes 1 tablespoon sugar
4 sprigs fresh rosemary
1kg silverbeet, stalks trimmed
1.4kg floury potatoes
(such as coliban), peeled, halved 100g butter, chopped
½ cup (125ml) thickened
1 Preheat oven to 150°C/130°C fan. 2 Heat 1 tablespoon of the oil in a large flameproof casserole dish; cook lamb, in two batches, for 5 minutes or until browned all over. Remove from dish.
3 Add onion and 3 crushed garlic cloves to same dish; cook, stirring, for 2 minutes or until onion is soft. Add tomato paste; cook, stirring, for 2 minutes or until combined.
Stir in wine; bring to the boil. Boil, uncovered, for 5 minutes or until reduced by half.
4 Return lamb to dish with stock, tomatoes, sugar and rosemary.
Cover; roast for 2 hours. Remove lid; roast for a further 1 hour or until lamb is tender.
5 Meanwhile, make buttery mash.
6 Heat remaining oil in a frying pan over medium heat, add thinly