1 tablespoon olive oil
6-8 french-trimmed lamb shanks
6 slices bacon, chopped
2 medium onions, sliced
3 cloves garlic, crushed
1 bunch baby carrots, trimmed
3 medium swede, chopped
12 baby potatoes
1 (400 g) can diced tomatoes or 1
(400 g) can crushed tomatoes
1⁄4 cup tomato paste
1⁄2 cup red wine
2 sprigs fresh rosemary
1 1⁄4 liters vegetable stock (5 cups)
1 (400 g) can brown lentils, rinsed,drained
mashed potatoes, to serve
extra fresh rosemary, to garnish (optional)
Heat oil in a large pan.
Add shanks, in batches, cook until browned all over.
Remove from pan.
Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
Stir in lentils.
Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
Serve casserole over mashed potatoes; garnish with extra fresh rosemary.