Iron chef Stodgy-English-Winter-Stew took over the kitchen for a night and made this divine comfort food for us and our guest Adam. Happy faces all round I must say. It took a fair bit of time though so the slow cooked might be an option in future.
Here is the recipe as supplied by him.
2 tsp olive oil
2 tbs plain flour
Salt & freshly ground pepper
3 lamb shanks, trimmed
1 brown onion, chopped
2 garlic cloves, crushed
2/3 cup (160ml) red wine
700ml bottle Italian cooking sauce
600g Sebago (brushed) potatoes, peeled, chopped
1/3 cup (80ml) low-fat milk, warmed
250g green beans
1/3 cup chopped fresh continental parsley
1 lemon, rind finely grated
1 garlic clove, extra, crushed
Heat oil in a large heavy-based saucepan over a medium-high heat. Season flour with salt and pepper then coat lamb in flour, shaking off excess. Add to pan and cook, turning often, for 5-6 minutes or until browned. Remove from pan. Add onion and garlic, and cook for 3-4 minutes until softened slightly.
Increase heat to high and add wine to pan. Cook for 2 minutes. Stir in cooking sauce and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.
Serve with mashed potato and veges such as tomato and parsnip cooking in the stew. Green beans would also go well in this dish.