Lamb shanks with mash & silver beet
PREP + COOK TIME 3½ HOURS SERVES 4
¼ cup (60ml) extra virgin olive oil
6 lamb shanks (2.25kg)
1 large brown onion (200g), chopped coarsely
5 cloves garlic, peeled
2 tablespoons tomato paste
1½ cups (375ml) dry red wine
2 cups (500ml) beef stock
400g canned diced tomatoes
1 tablespoon sugar
4 sprigs