Ingredients

• ¼ cup plain flour
• 8 lamb shanks, French trimmed
• oil for cooking
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 cups chicken stock
• 1 cup dry red wine
• 400g can chopped tomatoes
• 180g whole pitted dried dates, halved
• 1 cinnamon stick
• 600g butternut pumpkin, cut into 2cm cubes
• small bunch parsley, roughly chopped
• mashed potatoes or crusty bread and vegetables, steamed, to serve (optional)

Method

1. Place lamb and flour in plastic bag and shake to coat.
2. Heat the oil in a large non-stick frying pan. Cook shanks for 8 minutes or until well browned. Remove and set aside.
3. Add onion and garlic and cook for 3 minutes or until onion is tender.
4. Return lamb shanks to pan with stock, wine, tomatoes, dates and cinnamon stick, and bring to the boil. Reduce heat and simmer covered for 45 minutes, occasionally turning lamb.
5. Add the pumpkin and simmer uncovered for 30 minutes or until the pumpkin is tender and sauce thickens slightly.
6. Top with parsley and serve with mashed potato or crusty bread and steamed vegetables.