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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C.
Step 2
Heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove 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 to the boil, cover, and roast in oven for 2 1/2 hours. Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
Step 5
To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.
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