We’ve seen some cooler temperatures over the past few days. These lamb shanks have become a winter favourite.

Ingredients

• 1 tablespoon olive oil
• 6 frenched lamb shanks
• 2 red onions, sliced
• 2 red capsicum, seeds removed, thickly sliced
• 2 yellow capsicum, seeds removed, thickly sliced
• 6 garlic cloves, crushed
• 3 tablespoons sundried tomato pesto
• 2 cups (500ml) lamb or beef stock
• Leaves of 1 long sprig rosemary
• 2 tablespoons chopped flat-leaf parsley
• 10 vine-ripened tomatoes, quartered
• Creamy mashed potato, to serve

Method

Step 1 - Preheat the oven to approximately 180°C.
Step 2 - Heat the oil in an ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove from the dish and set aside.
Step 3 - Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.
Step 4 - Add wine, pesto and stock, then return shanks to pan. Add tomato and rosemary and season with salt and pepper. Bring it to the boil, cover with foil, and roast it in oven for 2 1/2 hours. Remove the lid and cook for a further hour.
Step 5 - Dollop the mash potato into bowls to serve, sit each shank on top and spoon around some sauce and vegetables. Garnish the dish with parsley.