Ingredients
Shredded lamb burger
Rosemary wedges
Method
1.Preheat oven to moderate, 180°C.
2.In a large, flame-proof casserole dish, heat oil on high. Cook shanks for 3-5 minutes, turning, until golden. Add tomatoes, stock, onion and garlic. Bring to the boil. Reduce heat to medium and simmer for 3-4 minutes. Cover with foil and bake for 1½ hours.
3.Remove foil. Bake uncovered for 1 hour until lamb is falling off the bone.
4.On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with the lamb for the final 40 minutes of cooking time.
5.Heat a char-grill pan on high. Cook capsicum for 3-4 minutes each side, then set aside.
6.Remove shanks from sauce and cool for 5 minutes. Shred meat, discarding bones. Return meat to sauce and toss until well coated.
7.In a small bowl, combine the mayonnaise, tahini and lemon juice.
8.Top each roll base with tahini mayonnaise, rocket, capsicum and lamb. Finish with roll tops and serve with potato wedges.