This is a new, improved variation on an old fave. Perfect for the cooler weather. Cannellini beans add some extra bulk and a lovely creamy texture.
300gm butternut pumpkin, peeled and chopped roughly
2 cups beef stock
4 lamb shanks, french trimmed if you prefer (this is mostly about presentation, though, so I don't worry about it)
1/2 cup plain flour
1 tbsp extra virgin olive oil
1 large brown onion, finely chopped
2 large cloves garlic, crushed
1/2 cup dry red wine
400ml tin diced tomatoes
1 cinnamon stick
1 tbsp Outback Pride Whole Kutjera
1 tsp Outback Pride Native Pepper Seasoning
1 tin cannellini beans
Salt and freshly cracked black pepper, to serve
Parsley, to garnish
Coat the lamb shanks in the flour, shaking off any excess. Heat the oil in a large saucepan, or a casserole dish suitable for stovetop cooking, over medium-high heat. Add the lamb shanks and cook for 2-3 minutes, turning occasionally, or until well browned all over. Remove the lamb from the pan and set aside.
Add the onion and garlic to the same pan and cook, stirring, for 2 minutes or until onion has softened. Return the lamb shanks to the pan along with the beef stock, red wine, tomatoes, cinnamon stick, kutjera and native pepper seasoning. Bring to the boil and then reduce heat to low and simmer, covered, for 50 minutes, turning the shanks occasionally. Alternatively, place the casserole dish, covered, in a moderate oven for 1 hour.
Alternatively, transfer all the ingredients, including the pumpkin, to a slow cooker and cook on low heat for 6-8 hours.
Add the pumpkin to the pan and simmer, uncovered, for 30 minutes or until the pumpkin is tender and the sauce slightly thickened. Stir in the cannellini beans, salt and pepper (to taste) and simmer until the beans are warmed through. Top with chopped parsley and serve with mash, rice or accompanied by crusty bread.