Lamb shank and vegetable hotpot

Ultimate flavour is created if meat and vegetables are cooked to perfection in one oven roasting pot. Serve this mouthwatering recipe, which may become a regular on your menu with garlic bread, rice or pasta.

Ingredients

6	Lamb shanks, +/- 250 g each (Main)
2 Tbsp	Vegetable oil
2 cups	Water
1 tsp	Beef stock, powder
1 cup	Red wine, or white wine
6 leaves	Bay leaves
4 cloves	Garlic, crushed
2	Onions, cut into wedges
1	Leek, sliced 1 cm thick
1 sprig	Fresh rosemary, or 1 tsp, dried
1 sprig	Oregano, or 1 tsp dried
4 medium	Carrots, cut into chunks
4	Parsnips, cut into chunks
½ small	Turnip, finely diced
6 medium	Potatoes, peeled and quartered
1 cup	Green beans, cut into sections
1 head	Broccoli, broken into small florets
0	Salt & freshly ground pepper, to taste
6	Spring onions, cut into sections

Directions

1. Preheat the oven to 160 degrees C. Heat the oil in an oven roasting pot and brown the lamb shanks over moderately high heat, turning constantly. Add the water and stock powder and bring to boil. Cover and cook 1 1/2 - 2 hours or until the meat is tender. Add a little extra water only if necessary to keep the meat quite moist.
2. Remove the pot from the oven and add all the ingredients except the beans and broccoli. Cover and return to the oven for another 30 minutes or until the vegetables are almost cooked and the meat meltingly tender. Once again add a little extra water only if necessary to keep the ingredients moist.
3. Add the beans and broccoli and season to taste with salt and black pepper. Cover and cook 20 minutes more. Toss in the spring onion and return to the oven for 5 minutes to heat through.