4−6 Lamb shanks (chopped in half)
1 large carrot
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 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.