Lamb Shank Casserole

Serves 4-6

1 teaspoon dried oregano
1 tablespoon plain flour
salt and pepper, to taste
6 lamb shanks (2kg), trimmed
2 tablespoons olive oil
1 clove garlic, crushed
1 onion, finely chopped
2 medium carrots, thinly sliced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 x 420g cans condensed vegetable soup
½ cup water
¼ cup chopped fresh parsley
extra chopped fresh parsley, to garnish
mashed potato, to serve

1. Place oregano and flour into a large bowl. Season with salt and pepper. Add lamb. Coat well. Shake off any excess flour. Discard flour mixture.
2. Heat half the oil in a large, deep, flameproof casserole dish (24-cup capacity). Add lamb, in batches, turning occasionally, until browned all over. Remove from pan.
3. In the same pan, heat remaining oil. Add garlic, onion and carrots. Cook, stirring, until onion is soft. Add vinegar, wine, both undiluted soups and the water. Return the lamb to the dish. Bring to the boil. Cover with lid.
4. Cook in a moderate oven (180C) for about 2 hours, or until lamb is tender. Stir in parsley.
5. To serve, garnish casserole with extra parsley. Serve with mashed potato.

Casserole can be made up to two days ahead. Keep covered in fridge. Omitting parsley, it can be frozen for up to two months.