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1
First, you need to roast the capsicums (bell peppers).
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2
Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature.
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3
Slice capsicums into quarters lengthwise and remove stem, seeds and membrane.
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4
Coat well with olive oil and place into a roasting tin, skin side up.
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5
Cook in a hot (200u00b0C) oven or under a hot grill until the skin begins to blacken and bubble.
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6
Remove and place capsicum pieces into a plastic bag.
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7
Seal bag and set aside until capsicums are cool.
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8
When cool, open bag and remove as much peel as possible from capsicums and set aside until needed.
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9
*Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained).
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10
TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F).
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11
In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well.
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12
Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed.
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13
Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar.
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14
Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over.
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15
Remove lamb shanks from the pan and set aside.
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16
Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste.
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17
Cook for 3-5 minutes, or until fragrant.
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18
Now pour the contents of the jug into the pan and stir to mix well.
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19
Add lamb shanks to the pan, turning to coat well with the sauce.
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20
Increase heat and bring liquid to the boil.
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21
When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven.
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22
*Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven.
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23
Cook shanks, covered, in the oven for 2 hours at 180C (350F).
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24
After 2 hours, add the capsicums.
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25
Cover and cook for a further 30 minutes.
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26
Skim any excess fat from the top of the sauce before serving.
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27
Before serving, add freshly ground black pepper and salt to taste.
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28
Serve with steamed rice, cous cous, or mashed potatoes.
