FROM THE PANTRY
- 2 lamb shanks (800g)
- 1 onion (sliced)
- 200 g white button mushrooms (halved)
- 2 parsnips (peeled and cut into chunks)
- 2 cups red wine
- 400 g tomato herb and garlic pasta sauce
- 2 tbs cooking oil
- 1 tsp salt
- 1/2 tsp black pepper
Preheat oven to 180°C. Pat the lamb shanks dry and season well with salt and pepper. Heat oil in a heavy based pot. Brown the lamb shanks over medium high heat for about 3 minutes per side until browned on all sides. Remove lamb shanks from pot and reserve.
Add onion, mushrooms and parsnips to pot and cook for 3 minutes over medium high heat. Carefully add wine and cook off for 1 minute. Add lamb shanks and pasta sauce and stir to combine. Remove from heat, cover with lid, transfer to oven and cook 180°C for 1 hour 30 minutes until lamb shanks are tender.
Once cooked, transfer lamb and vegetables to plates or shallow bowls. Place the pot with leftover sauce back on the stove over medium heat. Bring to boil and reduce for 5 minutes until sauce is thick. Ladle sauce over top and serve.