Pot Roasted Lamb Shanks with Bell Peppers

• 6 each lamb shanks Get your butcher to French the shanks
• 2 tablespoons olive oil
• 2 each spanish onions sliced
• 2 large sweet red bell peppers Cut in half then core, seeds, and white flesh removed then each half cut into 4 or 5 strips.
• 2 large sweet yellow bell peppers same as for red bell peppers
• 6 cloves garlic crushed
• 6 medium tomatoes each cut into eight pieces with juice
• 3 tablespoons basil pesto sundried tomato pesto
• 300 millilitres white wine use dry white wine
• 1 cup beef stock best you can buy or home made
• 2 each rosemary sprigs
• 4 tablespoons italian parsley chopped

1. Heat oven to 150 cup (300 F) On the stove top heat a heavy casserole that is large enough to hold the shanks all standing upright Brown lamb shanks in the casserole a couple at a time and set aside on a plate.
2. Reduce the heat under the casserole to medium and fry the onion, capsicum and garlic for around 5 minutes to soften Add wine, sun dried tomato pesto and stock Bury the shanks in the bell pepper mixture in the casserole Add tomatoes and rosemary Bring to boil then put in oven with lid on and cook for 1 hour in the oven.
3. Remove casserole lid and cook uncovered for a further hour or until meat is threatening to fall off the bone Season and add parsley before serving.
4. Serve on garlic mashed potatoes with crusty bread on the side.

lamb shanks get your butcher, olive oil, onions, sweet red bell peppers, sweet yellow bell peppers, garlic, tomatoes, basil pesto, white wine, beef stock best you can buy or home made, rosemary sprigs, italian parsley

Taken from recipeland.com/recipe/v/pot-roasted-lamb-shanks-bell-pe-50386 (may not work)