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Preparation Time: 10
Cooking Time: 120
Preheat oven to 200°C.
Place lentils and lamb shanks in a large casserole dish. Combine soup, Campbell's Real Stock - Beef, brown sugar and oregano, pour over lamb. Cover and bake for 1 ½ - 2 hours until lentils and lamb are tender and cooked through.
Meanwhile place potatoes and garlic cloves in saucepan, add Campbell's Real Stock - Vegetable, bring to the boil then reduce heat and cook for 10 minutes until soft. Drain, reserving about 1/3 cup stock.
Return potatoes and garlic back to the saucepan add reserved stock, a little at a time, and mash until smooth and creamy. Pile mash onto plates, spoon over the lentils and place the shanks on top.
Finally drizzle with some of the sauce and serve with a fresh green salad.
Tip: For a twist stir in 1 tbsp balsamic vinegar into the lamb shank casserole just before serving.
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