Lamb and turnip stew

For a hearty meal the whole family will enjoy, serve tender lamb shanks in a rich tomato stew with a side of golden potato cakes.

• 4 Coles Australian Lamb Shanks, French trimmed
• 1/4 cup (35g) plain flour
• 1 tablespoon olive oil
• 1 brown onion, thickly sliced
• 1 carrot, peeled, coarsely chopped
• 1 celery stick, coarsely chopped
• 1 turnip, peeled, coarsely chopped
• 2 garlic cloves, crushed
• 330ml btl pale ale (optional)
• 1 cup (250ml) beef stock
• 2 tablespoons tomato paste
• 2 dried bay leaves
• 2 rosemary sprigs
• Rosemary sprigs, extra, to serve

Bubble 'n' squeak cakes

• 1 turnip, peeled, coarsely chopped
• 1 small gold sweet potato, peeled, coarsely chopped
• 1 brushed potato, peeled, coarsely chopped
• 2 bacon rashers, thinly sliced
• 2 cups coarsely shredded savoy cabbage
• 1/2 cup (60g) frozen peas
• 2 tablespoons vegetable oil

Energy 3025kJ	Fat saturated 12.00g
Fat Total 42.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 30.00g	Dietary Fibre 9.00g
Protein 48.00g	Cholesterol mg
Sodium 899.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 150C. Toss the lamb shanks in flour to lightly coat. Heat half the oil in a flameproof casserole pan over medium-high heat. Add half the lamb. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.

2. Step 2

   Add remaining oil and onion to pan. Cook, stirring, for 5 mins or until onion softens. Add carrot, celery, turnip and garlic. Stir to combine. Return lamb to pan with beer, if using. Bring to the boil. Add stock (increase to 2 cups/500ml if omitting beer), tomato paste, bay leaves and rosemary. Cover and bake, stirring occasionally, for 2 hours or until lamb is almost falling off the bone.

3. Step 3

   Meanwhile, to make the bubble ’n’ squeak cakes, place the turnip, sweet potato and potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook, covered, for 10 mins or until tender. Drain well. Place in a heatproof bowl. Use a potato masher to coarsely mash.

4. Step 4

   Heat a frying pan over medium heat. Cook the bacon, stirring, for 2 mins or until golden brown. Add the cabbage and cook, stirring, for 2 mins or until cabbage wilts. Transfer to the potato mixture with the peas and gently stir to combine. Season. Set aside to cool slightly.

5. Step 5

   Heat oil in the frying pan over high heat. Shape potato mixture into 8 even patties. Add half the patties to the pan. Cook for 2 mins each side or until golden brown. Repeat with remaining patties.

6. Step 6

   Sprinkle lamb with extra rosemary and serve with bubble ’n’ squeak cakes.