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Ingredients

2 tablespoons plain flour
6 (1.8kg) trimmed lamb shanks
2 tablespoons olive oil
1 brown onion, roughly chopped
1 garlic clove, crushed
2 medium carrots, peeled, roughly chopped
2 celery stalks, roughly chopped
1/4 cup tomato paste
1/2 cup red wine
400g can crushed tomatoes
2 cups Massel beef stock
1 large zucchini, roughly chopped
Soft polenta or mash, to serve
Salt, to season

Method

Step 1 Place flour and shanks in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat.
Step 2 Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.
Step 3 Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato and stock. Stir to combine.
Step 4 Add shanks. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes.
Step 5 Remove lid. Add zucchini. Simmer for 30 minutes or until meat is tender and falling off the bone. Season with salt and pepper.
Step 6 Serve lamb shank casserole with soft polenta or mash.

Lamb shank casserole

How to make Lamb shank casserole

Ingredients

Method