b'58 59L A MBSHANKS2 lamb shanks Brown lamb in olive oil in a cast iron pot.2 onions, sliced Remove from pot and set aside.3 cloves garlic, crushed Add onions and fry until soft. When nearly done add 2 carrots, cut in 1 pieces mushrooms, garlic and celery. Fry for approximately 10 minutes.2 zucchini, cut in 1.5 piecesAdd tin of tomatoes and tomato paste and simmer for 2 cups celery, sliced 10 minutes.2 cups sliced mushrooms Add shanks, cover shanks with the contents of the pot.2 cups red wine (use good wine) Slow roast in oven at 150C for 1.5 hours. Remove from 2 cups chicken stock oven and turn shanks. 2 tbsp tomato paste Return pot to oven and cook for 1 to 1.5 hours until meat falls of the bone.1 can (400g) diced tomatoes1/2 cup fresh rosemary leaves,Serve with mashed, cauliflower (with cheese sauce) chopped butternut pumpkin or sweet potato.1/2 cup fresh basil, chopped Bon Apptit!Olive oilSalt Barbecue spice'