Deciding on the perfect dish for guests to sink their teeth into can be difficult, particularly when you’re cooking for someone you’re looking to impress. Luckily, it’s almost impossible not to drool when you smell this deliciously tender lamb dish.

With a rich sauce full of red wine, garlic and herbs, you just can’t go past this recipe! There’s nothing quite like a slow-cooked lamb shank but somehow this version simply takes it to the next level. Enjoy!

Ingredients

• 2 teaspoons olive oil
• 2 tablespoons plain flour
• Salt & freshly ground pepper
• 4 lamb shanks, trimmed
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 2/3 cup (160ml) red wine
• 700ml bottle Italian cooking sauce
• 600g Sebago (brushed) potatoes, peeled, chopped
• 1/3 cup (80ml) low-fat milk, warmed
• 250g green beans
• 1/3 cup chopped fresh continental parsley
• 1 lemon, rind finely grated
• 1 garlic clove, extra, crushed

Method

1. Heat oil in large heavy-based saucepan over medium-high heat. Season flour with salt and pepper. Coat lamb in flour, shaking off excess. Cook in pan, turning often, for 5-6 minutes, then remove from pan.
2. Pour wine into the same pan. Cook for 2 minutes then stir in cooking sauce and bring to a simmer. Return lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.
3. Meanwhile, cook potatoes in large saucepan of boiling water until tender. Drain well, mash and beat in milk. Steam beans. Combine parsley, lemon and extra garlic.
4. Transfer lamb shanks to serving bowls. Pour sauce over top. Top with parsley mixture. Serve with mashed potato and beans.