2 hours 30 minutes
Quarter Steam + Heat
Silverbeet can be substituted for spinach. The steaming time will need to be increased to 10 minutes.
1 bunch of English spinach
150g podded broad beans and/or peas
4 lamb shanks
salt and pepper
1 carrot, diced
1 leek, finely sliced
1 onion, diced
1 head of garlic
1 red capsicum cut lengthways into thick strips
1 yellow capsicum cut lengthways into thick strips
2 sprigs of rosemary
½ cup of white wine
2 cups of tomato passata
3 cups of chicken stock
1 tin of navy or cannellini beans, strained
100g pitted kalamata olives
Preheat the oven on the Full Steam function.
Wash and dry the spinach leaves, then steam for 5 minutes with the broad beans. Set aside.
Adjust the oven to the Quarter Steam + Heat function and set the temperature to 210°C. Place a heavy-based dish in the oven to pre-heat.
Season the lamb shanks with salt and pepper. Once the oven has reached 210°C, place the lamb shanks in the preheated oven dish for 10 minutes to brown.
Add the carrot, leek, onion, garlic and capsicum and cook for a further 10 minutes.
Place the rosemary sprigs under the lamb shanks, then add the tomato passatta, wine and stock to the pan while still in the oven. Cover loosely with foil.
Adjust the oven temperature to 165°C and cook for 2 hours, turning the shanks half way through.
Squeeze the moisture from the spinach and chop roughly, then peel the broad beans.
Place a lamb shank onto each plate, mix the spinach, cannellini beans, broad beans and olives into the sauce and spoon evenly over the shanks.