Lamb Shanks in a Tomato, Pesto Sauce

Lamb Shanks in a Tomato, Pesto Sauce

2 tablespoons olive oil
6 large French-cut lamb shanks, trimmed of fat
2 medium Spanish onions, sliced
400g button mushrooms, sliced
4 garlic cloves, crushed
1 x 800g tin tomatoes, chopped
1/3 cup tomato paste
1/3 cup sun-dried tomato pesto
1 cup red wine
1/2 cup sweet sherry
4 beef stock cubes, crumbled
Fresh rosemary, chopped

1. Heat oil in a non-stick pan. Add lamb shanks 2-3 at a time, cook over medium heat until well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until onion is soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary, stir and cook for 1-2 minutes.
3. Place shanks and tomato mixture in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-6 hours.

Serve hot accompanied with mashed potatoes, char-grilled eggplant and zucchini.

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