4−6 Lamb shanks (chopped in half)

1 large carrot

1 parsnip

2 tomatoes

6 oz. veal/chicken stock

2 tablespoons tomato paste

juice and grated rind of 1 lemon

pinch of sugar

2 tablespoons parsley

2 tablespoons chopped garlic

1 tablespoons butter

1 tablespoon vegetable oil

seasoned flour(for dusting)

1 onion

1 stick of celery

1 cup red wine

2 tablespoons basil

2 cups mashed potatoes

Dust the shanks in flour and brown them in butter and oil in a heavy skillet or fry pan.

Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook ever so gently for about 90 min or until meat starts to soften (you may have to add a little more water or wine.)

In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil.

After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind.

Cook gently for another few minutes.

Transfer partly cooked lamb shanks into a casserole dish.

Skim off any fat formed during cooking.

Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top
and finish cooking in a pre heated 190 degree oven for about 30 minutes.

Serve piping hot with crusty bread.