Pulled Lamb Shank and Gravy on Crusty Bread Rolls

Ingredients

• 300ml warm water
• 10ml vegetable oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons caster sugar
• 500 grams bakers flour
• 3/4 teaspoon bread improver
• 1 1/4 teaspoons dry yeast
• 2 tablespoons milk

Gravy

• 1/4 cup plain flour
• 2 teaspoons flaked salt

Directions

1. Using a bread maker, add all of the bread ingredients into the bread maker bin in the order shown. Select ‘dough’ and allow to prepare.
2. Preheat a fan forced oven to 180°C and line 2 baking trays with canola oil spray and baking paper.
3. Gently knead the dough on a lightly floured surface and then cut into 12 pieces. Roll into a smooth rectangle piece and place onto the tray 5cm away from each other. Repeat until all rolls have been made. Brush with milk, using a pastry brush and bake for 20 minutes or until risen and golden brown.
4. Follow the recipe for Whole Roasted Garlic, Red Wine and Root Vegetable Lamb Shanks.
5. Remove the shanks from the liquid and pull the meat from the bones. Drain the gravy through a sieve, removing any vegetables and herbs.
6. Place the liquid into a saucepan and add the flour and salt and whisk the gravy until thickened and slightly lightened in colour.
7. Evenly distribute the meat and gravy into each roll and serve immediately.