PREP TIME 10 minutes
COOK TIME 3 hours 15 minutes
SERVES Serves 6
1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
175 g bacon, rind removed, chopped
6 lamb shanks
4 cups beef stock
140 g tub tomato paste
200 g cup mushrooms
2 bay leaves
2 sprigs rosemary, plus extra leaves, to serve
Preheat oven to 160°C or 140°C fan.
Heat oil in a flameproof casserole pan on medium. Cook onion, carrot and celery, covered, for 10 mins, or until softened. Remove from pan. Cook bacon for 2 mins, or until brown. Remove from pan. Increase heat to high. Cook lamb shanks for 1-2 mins, turning, until brown all over.
Return vegetables and bacon to pan. Add stock and tomato paste and season well. Bring to boil. Scatter over mushrooms, bay leaves and rosemary. Put lid on pan and bake for 3 hrs, or until lamb is very tender.
Serve topped with extra rosemary.