Lamb Shanks with Tomato, Capsicum & Mushrooms

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

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.