Ingredients

• 1 tablespoon olive oil
• 4 (about 2kg) lamb shanks, trimmed
• 1 bunch spring onions, roots trimmed, stems trimmed to 5cm lengths
• 6 golden eschalots, peeled
• 4 bacon rashers, rind and excess fat trimmed, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons dried oregano
• 1 tablespoon plain flour
• 1 x 400g can diced tomatoes (La Gina brand)
• 250ml (1 cup) Massel beef stock
• 125ml (1/2 cup) dry red wine
• 2 tablespoons coarsely chopped fresh oregano
• Salt & freshly ground black pepper

mashed carrot

• 1 large (about 200g) desiree potato, unpeeled
• 4 large (about 800g) carrots, peeled, cut into 3cm pieces
• 2 tablespoons milk
• 20g butter
• Pinch of salt

Method

• Step 1 Heat the oil in a large heavy-based saucepan over medium-high heat. Add lamb and cook, turning, for 3 minutes or until brown all over. Transfer to a plate.
• Step 2 Reheat saucepan. Add the spring onions, eschalots, bacon, garlic and dried oregano. Cook, stirring, for 5 minutes or until onion is brown and the bacon is slightly crisp.
• Step 3 Sprinkle with flour and cook, stirring, for 1 minute or until onion mixture thickens. Add tomato, stock and wine, and bring to the boil. Add lamb. Reduce heat to medium and simmer, covered, turning lamb occasionally, for 1 1/2 hours or until lamb is tender. Stir in the fresh oregano and season with salt and pepper.
• Step 4 Meanwhile, to make the mashed carrot, cook the potato in a saucepan of boiling water for 10 minutes. Add carrot and cook for a further 10 minutes or until potato is tender when pierced with a fork. Drain. Set aside for 5 minutes to cool. Peel and coarsely chop potato. Return carrot and potato to the saucepan along with the milk and butter. Use a potato masher to mash over low heat until smooth and combined. Taste and season with salt.
• Step 5 Transfer the lamb shanks and onion gravy to a large serving dish and serve immediately with the mashed carrot.