Ingredients
- 8 lamb shanks, French trimmed
- 500ml red wine
- 4 brown onion, sliced thickly
- 4 garlic cloves, sliced
- 2 tsp capers
- 2 Tbsp extra virgin olive oil
- 2 x 400g cans whole peeled tomatoes
- 1 cup chicken stock
- 2 bay leaves
- salt and pepper
- 2 parsnips, peeled and chopped
- 16 button mushrooms
- 1 cup sugar snap peas, to serve
Instructions
1 Marinate the lamb in red wine overnight, then drain and reserve the liquids.
2 Fry the onions, garlic and capers in olive oil for 2 minutes, until just softened, then ad the lamb and cook until seared on all sides. Pour in the marinade, tomatoes, chicken stock and bay leaves, then season with salt and pepper. Cook over a low heat for 2 hours, until beginning to soften.
3 Add the parsnips and mushrooms and cook for 2 more hours. Blanch the peas, then fold in and serve.