Lamb shank with split green peas and tomato
- Peel onion and chop finely. Crush garlic, peel and chop finely.
- Heat oil in a heavy-based saucepan. Add onion, garlic, split peas and thyme. Stir until onion has softened.
- Add lamb shank, tomato purée, water, salt and pepper. Turn down heat.
- Cover and cook on low heat for 1¼ hours or until shank is very tender. Turn meat every 15 minutes.
- Serve with mashed potato and a green seasonal vegetable.