The Australian Women’s Weekly Food

Cook once, eat twice

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

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