Ingredients

Method

• 3 T olive oil
• 3 leeks, sliced
• 2 shallots, chopped
• 2 cloves garlic, crushed
• 2 lamb shanks
• 1 cup white wine
• 2 cups good-quality beef stock
• 3 fresh bay leaves
• 500 g pumpkin
• 1 x 5 cm piece fresh ginger, peeled and grated
• 2 cardamom pods, crushed
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C. In a cast-iron saucepan over a medium to low heat, add 2 T olive oil and, when hot, add the leek, shallot and garlic and fry gently until softened. Add the shanks and brown on all sides.

Add the wine, stock and bay leaves and leave to simmer gently for 1 hour, adding more stock if necessary, or until the meat is fall-off -the-bone tender. Meanwhile, peel and slice the pumpkin into thin wedges.

Arrange on a baking tray, then toss with the remaining olive oil and scatter over the ginger, cardamom and sea salt, to taste. Roast for 20 minutes, or until tender. In a large bowl, roughly mash the roast pumpkin using a fork.

Season to taste, then spoon into individual bowls, top with a tender lamb shank and drizzle with the pan juices. Serve immediately.

Per serving: 4167.3 kJ, 62.3 g protein, 57 g fat, 31.8 g carbs