Approx 1750kj, 15g carbs 20g fat 40g protein
• 4 lamb shanks, visible fat trimmed
• 1 onion, diced
• 4 garlic cloves, crushed
• 1 carrot diced
• 1 celery stalk diced
• 1 tbsp plain flour
• ⅔ cup red wine
• ⅔ cup beef stock
• 400 g can crushed tomatoes
• 1 bay leaf
• 1 rosemary sprig
• 1 sprig thyme
1 small head chopped cauliflower
2 tbsp skim milk
2 cloves chopped garlic
Heat a large flameproof casserole dish over medium- high heat and spray with oil. Season the lamb shanks with pepper and brown in batches for 2-3 min. Set aside.
Add 2 teaspoons olive oil to pan. Add onion, garlic, carrot and celery. Cook, stirring, for 5 min or until softened. Add flour, stir 1 min. Add wine, stir 30 sec. Add stock, tomatoes, herbs and ¾ cup water to the pan and bring to the boil.
Reduce heat to low, return shanks and cook, covered, for 1hr 15 min. Stir occasionally. Move shanks to a plate, bring sauce to a boil. Cook 10 min or until reduced to your liking. Return lamb and heat through. Serve with Cauliflower mash (see below) and roasted baby carrots. Garnish with roasted thyme if desired.
Steam or boil chopped cauliflower until tender. Place the cooked cauliflower, skim milk and chopped garlic into a food processor and blend until smooth. Season with pepper.