Ingredients
Serves 4
2 tsp olive oil
2 diced brown onions
8 frenched lamb shanks
400g can diced tomatoes
2 tbsp tomato paste
1 red chilli, sliced
1 litre chicken stock (add a little more towards the end of the cooking time if it is too thick)
2 tsp curry powder
1 ½ cups dried white beans (cannellini variety), soaked in cold water overnight and then drained
2 red capsicums, roasted, peeled and cut into 3cm wide strips
2 zucchini cut into 3cm long batons
Continental Parsley, finely chopped, to serve
Method
Preheat the oven to 180°C.
Cook the onion & chilli over medium heat in small amount of olive oil till softened, transfer to baking dish. Brown the shanks and add to baking dish.
Combine the tomatoes, tomato paste, beans, stock and curry powder and pour over the shanks. Cover tightly and bake for 2 hours. Turn the shanks every 30 minutes or so.
After about 2 hours, remove the shanks, add the capsicums and zucchini, then add the shanks back on top. Cover tightly again, and cook for another 30 minutes, adding more stock if it seems too dry.
Sprinkle with parsley and serve with polenta and extra vegetables if desired.
Polenta
Cook instant polenta according to directions on the pack, substituting the water for stock of your choice. This gives a little extra flavour. If you are not watching your calories, at the end add a good knob of butter and a handful of freshly grated parmesan cheese and stir well. If you have the time and energy, make the polenta that takes ½ to 1 hour to cook. Apparently the texture is more appealing although Arianne has never had the time to make it!