The Four-Way Test

Serves: 6

Prep Time: 30 min.

Cook Time: 3 hours.

 

 

1. Preheat oven to 140c then heat oil in a thick based frying pan and cook lamb half at a time until brown about 5 minutes each side. 

2. Place lamb shanks in a large casserole then cook onions in the pan until soft. 

3. Add garlic, paprika, oregano, fennel and thyme and cook for about a minute until aromatic then add to lamb shanks in the casserole dish. 

4. Add to dish the tomato, shiraz, stock, olives and 2/3 of the rosemary then cover and place in the oven. 

5. Cook for 3- 3 1/2 hours until the meat starts to fall off the bone and serve with mashed potatoes and root vegetables.

Community:

Ros De Garis (D), Gary West, Stephanie Thorpe, Brian White, Sue Lockwood, Yvonne Wilson.

Youth:

Robin Weissel (D), Brian Thomas, Susan Kendle, Denis Ralph, Scott Anderson, Jane English

Club Image & Communications:

Ted Manka (D), Andrew De Garis, Lyn Grant, Neil Butler, Rosie Erasmus.

International & Foundation: 

Ken Parcell (D), Charles Camilleri, Alan Raggatt, Peter Shaw, Len Loechel.

Vocational & Environment:

Alison Howlett (D), Barry Dixon, Barbara Hay, Brenda Butler, Kevern Kendle, Tracey Bartholomew.