Ingredients
Method
1.Preheat oven to 160°C or (140°C fan-forced). Heat oil in an 8 cup-capacity flameproof casserole dish on medium. Cook onion and garlic for 5 minutes, or until browned. Remove.
2.Increase heat to high. Cook shanks, turning, for 5 minutes, until brown. Remove.
3.Add wine and bring to boil. Return lamb and onion and garlic to pan with tomato. Season to taste. Cover and bake for 2 hours.
4.Stir in mushroom and carrot. Cover. Bake for 45 minutes, or until lamb is tender. Cool slightly. Stir in half of basil.
5.Meanwhile, cook potato in boiling water for 12-15 minutes, until tender. Drain. Mash with milk and butter. Season to taste.
6.Serve lamb shanks with mash, vegetables, sauce, remaining basil and steamed broccolini.