Ingredients:

1 tsp vegetable oil
250g pepperoni, sliced
8 lamb shanks
600g onions, chopped
8 cloves garlic peeled
¼ cup seedless black olives, chopped
2 tbsp tomato paste
450g egg tomatoes, halved
2 cups beef stock
½ cup Madeira
4 tsp fresh rosemary leaves
1 tbsp cornflour/cornstarch
2 tbsp water

Methods:

Heat oil in a 3 litre capacity flameproof casserole dish add pepperoni,cook stirring until browned drain on absorbent paper.Add lamb shanks in batches cook until browned remove from dish.Drain all but 1 tablespoon of oil from dish add onions and garlic cook until onions are soft.

Return pepperoni and lamb to dish, add olives,paste,tomatoes,stock,Madeira and rosemary.Bake, uncovered in a moderate oven for 1¼ hours or until lamb is tender.Stir in blended cornflour and water,cook,stirring until mixture thickens.Serve with potatoes and a green salad.