INGREDIENTS: - 2 tablespoons olive oil - 8 (2.2kg) french-trimmed lamb shanks - 2 brown onions, cut into wedges - 3 garlic cloves, roughly chopped - 1 tablespoon smoked paprika - 1 tablespoon ground cumin - 3/4 cup dry sherry or dry red wine - 2x 410g cans crushed tomatoes - 1 1/2 cups chicken stock - 3 dried bay leaves - 3 thick strips orange rind, white pith removed - 1 cup pitted green olives - mashed potatoes, to serve INSTRUCTIONS: Preheat oven to 130'c. Heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate. Repeat with remaining lamb. Reduce heat to low. Add onions to the pan. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add garlic and cook for 1 minute. Add paprika and cumin. Cook for 1 minute. Pour in sherry or wine. Simmer for 5 minutes. Return lamb to the pan. Add tomatoes, stock, bay leaves and orange rind. Bring to the boil. Remove from heat. Cover with a tight-fitting lid. Bake for 2 1/2 hours. Stir in olives. Bake, uncovered, for a further 30 minutes or until liquid thickens and meat is tender and falling from the bone. Remove and discard bay leaves. Serve with mashed potatoes. (Source: Australia's Super Food Ideas August 2007)
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