1Preheat oven to moderate 180 C.
2In a large flameproof casserole dish, heat oil on high. Cook shanks 3 to 5 mins, turning, until golden. Add tomatoes, stock, onion & garlic. Bring to a boil. Reduce heat to medium and simmer 3 to 4 mins. Cover with foil, bake 1Ω hours.
3Remove foil, bake uncovered 1 hour, until lamb is falling off bone.
4WEDGES: On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with lamb for final 40 mins of cooking time.
5Meanwhile, heat a char-grill pan on high. Cook capsicum 3 to 4 mins on each side. Set aside.
6Remove shanks from sauce, cool 5 mins. Shred meat, discarding bones. Return meat to sauce, toss.
7In a small bowl, combine mayonnaise, tahini and lemon juice.
8Top each roll base with tahini mayonnaise, rocket, capsicum and lamb. Finish with roll tops and serve with rosemary wedges.
TIP: Reduce cooking time by parboiling the potatoes 5 mins before cutting into wedges.
Photo: Rob Shaw/Bauer