Ingredients

• 1x quantity of tomato soup baked lamb shanks, cooled
• 2 cups fresh breadcrumbs
• 50 grams butter
• 1 cup lightly grated Parmesan or Cheddar-style cheese
• 1 tablespoon finely chopped fresh rosemary

Method

1. Preheat the oven to 200ºC.
2. Pull the meat from the lamb shanks and discard the bones. Pull or cut the meat into bite-sized peices and return to the sauce.
3. Transfer the lamb mixture to an 8-9 cup capacity casserole dish.
4. Mix together the breadcrumbs, butter, cheese and rosemary. Scatter the crumb mixture on top of the lamb and vegetables.
5. Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and the crumble lightly golden.

Cooks Tips

- When buying lamb shanks, have the bone trimmed or cut down. The finished dish will look more appealing. - 4 slices of toast bread crumbed will give 2 cups of crumbs. Do not use dry breadcrumbs in this recipe.