TiP - Countdown

RECIPERecipe by Brett McGregor1234Toss lamb shanks in a plastic bagwith heavily seasoned flour untillightly coated.Over medium heat, heat a heavybased pan with a tight fitting lid.When hot, add butter and a littleoil. Add lamb shanks and brown onall sides. Get as much colour on themeat without burning. Set aside.Add onions, celery, carrots, garlic,bay leaves, parsley, salt and pepperto pan. Cook until softened andtranslucent.Turn heat to high, add wine anddeglaze the pan. Add lamb, stockand tomatoes to pan and drizzle witholive oil. Reduce heat, cover andsimmer gently for at least 1 ½ hoursor until meat is very tender. Removelid and cook further 5 to 10 minutesor until sauce has thickened.TRYTHISFor a tasty topping whizz zest of 1 lemon and1 orange, 2 cloves of garlic and ¼ cup fresh parsleyin a blender. Sprinkle a little over each serving.