Slow cooked lamb shanks

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4 lamb shanks

1 large onion, roughly chopped into large chunks

4 to 6 large carrots, cut into large chunks

2 parsnips, cut into large chunks

6 ripe plum tomotoes, cut into large chunks

2 sticks celery, cut into 2-inch strips

1/2 glass red wine

750ml vegetable stock

2 tbsp chopped fresh parsley

6 tbsp olive oil

salt and pepper

(serves 4)

In a large non-stick saucepan heat the oil, add onion and cook until just cooked. Add celery, carrots and parsnip to "sweat" i.e. cover and cook until everything is warm but not cooked through. Remove everything from the oil and set aside. Turn up the heat and add lamb shanks. Brown the outside of the lamb on medium-high heat. Add the red wine and allow to dry off to almost a sticky residue around the lamb. Now add the tomatoes and again allow to reduce. Return the onion, celery and carrots (leave out the parsnips for later or they will melt and disappear) and add enough vegetable stock to cover the lamb completely (depending on the size and shape of your pot, you may need more than 750ml). Bring back to boil. Cover, reduce heat to medium and simmer for 1 hour. Add the parsnips and reduce the heat slightly. Simmer for another hour. Stir in the parsley and serve. This dish goes very well with creamed potato .

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