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Ingredients
- 1 tablespoon oil
- 4 lamb shanks
- 2 red onions, sliced
- 10 garlic cloves
- 400 g (14 oz) tin chopped tomatoes
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 1 bay leaf
- 1 teaspoon grated lemon zest
- 1 large red capsicum (pepper), chopped
- 3 tablespoons chopped parsley
Method
1. Preheat the oven to 170°C (325°F/Gas 3). Heat the oil in a large ovenproof casserole dish, add the shanks in batches and cook over high heat for 8-10 minutes, or until browned on all sides. Return all the lamb to the casserole.
2. Add the onion and garlic to the casserole and cook until softened. Add the tomato, wine, bay leaf, lemon zest, capsicum and 125 ml (4 fl oz/1/2 cup) water and bring to the boil.
3. Cover the casserole and cook in the oven for 2-2 1/2 hours, or until the meat is tender and falling off the bone and the sauce has thickened. Season to taste. Sprinkle the parsley over the top before serving. Serve with couscous or soft polenta.
