Slow-cooked lamb shanks with dombolo

For the lamb shanks: 

• Woolworths Easy to Cook Slow-cooked Lamb Shanks
• 2 garlic cloves, chopped 
• 2 T olive oil
• 1 x 800 g can whole plum tomatoes
• 1 cup beef stock

For the dombolo:

• 1 T dried yeast
• 1 T caster sugar
• 240 g flour
• ½–1 cup water
• 1 t salt 

1. Preheat the oven to 180C. Heat the lamb shanks but set aside the sauce in the sachet to use later. 
2. Meanwhile, in a large, shallow saucepan, fry the garlic in the olive oil until translucent. Add the tomatoes and simmer until the lamb comes out of the oven. 
3. Add the lamb shanks and their cooking liquid to the pan and stir through the reserved sachet of sauce. Set aside while you make the dombolo. 
4. To make the dombolo, sift together the dry ingredients. Add the water to the dry ingredients, mixing as you go. If you’re using a stand mixer, mix at a medium speed until a ball of dough forms. If the dough is a bit tough, add some more water until it feels soft.
5. Knead for about 10 minutes by hand or 5 minutes at a medium-high speed in a stand mixer. Place the dough in an oiled bowl to rise until doubled in size.
6. Once the dombolo is ready, bring the shanks and sauce back to a gentle simmer. Knockdown the dough, then roll into 6 balls.
7. Place the dombolo directly into the simmering stew. Cover with a lid and simmer gently for 20 minutes – resist the urge to remove the lid as this will inhibit the rise of the domobolo. 
8. Remove the lid and carefully turn over the dombolo and steam for a further 10 more minutes with the lid on. The dombolo is ready when a toothpick inserted into it comes out clean. Serve immediately.

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