2 lamb hind shanks 1 lamb rump 3 tbsps pure olive oil 2 carrots, peeled and coarsely chopped 1 onion, peeled and coarsely chopped 2 stalks celery, peeled, snapped, de-stringed and diced leaves from 1 sprig fresh thyme, or 1/4 tsp dried thyme handful flatleaf parsley, chopped 1 bay leaf
1/2 cup red wine 1 1/2 cups beef stock 1 x 400g tin Italian whole tomatoes salt and pepper
Heat oven to 180C. Trim lamb of excess fat. Heat half the oil in a large casserole and lightly brown lamb all over, then remove. Heat remaining oil, add the carrots, onion and celery. After three minutes add the thyme, parsley and bay leaf and sit the lamb on top. Transfer to the oven and cook, uncovered, until the meat browns a little more, then add the wine, stock and tomatoes, chopping the latter roughly in the casserole. Season lightly, particularly if you are using commercial stock (its added salt will become stronger as the liquid reduces). Reduce oven temperature to 160C. Using the casserole lid as a template, cut a piece of foil and poke a finger-thick hole in its centre. Place on top of the meat and vegetables, then cover the casserole and cook for 5 hours, basting often and adding stock as required. When the meat falls off the bone, remove both pieces of lamb with a slotted spoon, tent foil over it and keep warm. Mash the cooking liquid and vegetables and press them through a strainer to make a sauce, stirring in more stock if it is too thick. Check the seasoning and serve. Mashed kumara and whole green beans make good accompaniments.
Serves 4
