LAMB SHANKS WITH MASH

Prep + cooking: 3 hrs 30 mins. Serves 6.

1 tbsp olive oil

6 lamb shanks (about 2.25kg)

1 large onion, chopped coarsely

3 cloves garlic, crushed

2 tbsp tomato paste

1½ cups (375ml) dry red wine

2 cups (500ml) beef stock

400g can diced tomatoes

1 tbsp caster sugar

4 sprigs fresh rosemary

Mash

1kg floury potatoes, peeled, halved

100g butter, chopped

½ cup (125ml) thickened cream, warmed

1 Preheat oven to 150˚C (130˚ fan).

2 Place oil in a large flameproof casserole and heat on stove over high heat. Cook lamb shanks, in two batches, for 5mins or until browned all over. Remove to a plate.

3 Add onion and garlic to same pan; cook, stirring, until onion softens. Add tomato paste and cook, stirring, 2mins. Stir in wine; bring to the boil. Simmer 5mins or until reduced by half.

4 Return lamb to dish with stock, tomatoes, sugar and rosemary. Cover; transfer to oven. Cook 2hrs, remove lid, then cook a further 1hr or until lamb is tender. Season.

5 Meanwhile, make mash. Place potatoes in a large saucepan of cold salted water. Cover; bring to the boil over high heat. Cook until tender. Drain. Return to pan over low heat; cook for 1min or until excess moisture has evaporated. Mash with butter and cream until smooth.

6 Serve lamb shanks on mash, drizzled with cooking liquid.