Hearty and satisfying doesn't have to mean heavy, as this delicious combo proves.

LAMB SHANKS WITH KUMARA CINNAMON MASH

Serves 6

1 tsp salt

pepper, to taste

1/2 cup plain flour

6 lamb shanks

olive oil spray

2 tsp olive oil

1 leek, white part only, sliced

6 dutch carrots

10 cloves garlic, crushed

1 cup red wine

2 x 410g cans peeled tomatoes

1 cup salt-reduced beef stock

1 sprig rosemary

1 sprig thyme

zest of 1 lemon

2 large kumara, peeled and cut into chunks

1 stick cinnamon

1/2 cup skim milk

Mix salt, pepper and flour in a bowl and coat lamb shanks. Lightly spray a heavy-based casserole dish with oil and place over a medium-high heat. Brown shanks for 2 minutes and set aside.

Heat olive oil in pan and cook leek and carrots for 4 minutes. Add garlic and cook for 30 seconds, then return the shanks to pan with wine. Bring to boil, then add tomatoes, stock, rosemary, thyme and lemon zest.

Return to the boil and simmer for 1 hour, turning shanks occasionally, until meat is cooked and falling off the bone.

Meanwhile, steam kumara with cinnamon until tender. Discard cinnamon and mash the kumara with milk.

Serve mash topped with shanks.

-Daily Life

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