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.