1. Heat 2 tablespoons olive oil in a heavy based casserole and brown shanks over a medium heat, then remove from heat and set aside. 2. Add one more tablespoon olive oil to the same pan and add onion, celery and garlic and stir over medium heat for 5 minutes. Add the wine and bring to the boil, scraping up any pieces stuck to the bottom of the pan. 3. Return the lamb shanks to the casserole and simmer covered for 20 minutes over a low heat. Add the remaining ingredients except the chopped parsley and simmer a further 10 minutes. 4. Transfer to a 180c oven and cook, covered, for 2 hours or until meat is almost falling from the bone. 5. Remove lamb and parsley-discard parsley, cool lamb slightly then shred meat with fingers, discarding bones and fat. 6. Simmer sauce until reduced by one third, then return lamb to pan and heat through (about 5 minutes). 7. Season to taste with freshly ground black pepper, stir the sliced parsley through and serve over a pasta such as papperdelle (a wide, flat one) with parmesan or pecorino cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
