Serves 4 for less than $25.00 Servings: 4

Lamb Shanks with Tomato, Capsicum & Mushrooms Recipe Ingredients: 1 tbsp Home Brand Olive Oil 1 Onion, sliced 1 Large Carrot, chopped 1 tbsp Home Brand Flour 1 tsp Home Brand Sugar 1 Stalk Celery, chopped 2 Garlic Cloves, crushed 2 Stalks Rosemary ½ c Red Wine 2 x 420g can Italian Tomatoes 1 c Mushrooms, quartered 4 tbsp Parsley, chopped butchery lamb chops shoulder plain 1 Red Capsicum, sliced 1 Yellow Capsicum, sliced

Directions:
Heat oil in a large heavy based saucepan or casserole dish.
Brown lamb shanks on all sides. Remove and set aside.

Add onion, celery, carrot, garlic, rosemary and cook for 5 minutes, stirring.

Stir in flour and cook for 2 minutes.

Return lamb to pan, add red wine and bring to the boil.
Add Home Brand tomatoes and 2 cups water, bring to the boil, then reduce to a very low simmer.

Cover and cook for 1 hour.

Add capsicums and mushrooms, season with salt and pepper.

Cover and cook for 30 minutes until lamb is tender.

Serve with mashed potato and sprinkle with parsley.