June 14, 2016
Comfort Food, Dinner, Main Dish,
Lamb/Mutton, Vegetables, Carrot, Potatoes , Sunday Dinner, Winter, Oven Bake, Stove Top, Diabetic, Gluten-Free, No Eggs, Wine, Canned Tomatoes more
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"From Australian Better Homes and Gardens Diabetic Living. Love lamb shanks so hoping to make soon. Please note from diabetic view they classify this as a main or as an occasional main with mash. I have since made this dish though scaled back for 1 serve and thoroughly enjoyed."
Preheat oven to 140C, fan forced.
Heat oil in a large non-stick frying pan over a medium-high heat and add lamb shanks and cook, turning often, for 6 to 7 minutes or until well browned and then transfer to a large ovenproof dish with a lid (I would transfer the shanks to a plate and use my cast iron pot for the next step therefore only using one pot).
Add onion, carrot and celery to frying pan and cook over a medium heat, stirring occasionally, for 5 to 7 minutes or until onion begins to soften and then increase heat to high and add the wine and cook stirring often, for 2 minutes and then add tomato and bring to a simmer.
Sprinkle bay leaves and thyme over lamb shanks and pour over tomato mixture or if using one pot return the lamb shanks to the tomato mixture and then cover and bake for 3 hours.
Add chickpeas and bake for a further 30 minutes or until lamb shanks are tender.
Meanwhile, to make mashed potato, put potatoes into a large saucepan cover with cold water.
Put lid on the pot and bring to the boil over a high heat and then reduce heat to medium and cook, partially covered, for 30 minutes or until potatoes are very tender.
Set aside for 10 minutes or until cool enough to peel.
Peel potatoes and return to pan and mash until almost smooth and then add milk and beat until smooth and season with pepper.
Divide mash between shallow serving bowls and top with a lamb shank and spoon over vegetable sauce and sprinkle with extra lemon thyme leaves and serve.
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