Ingredients
Serves 4-6Splash of olive oil (for frying off shanks and veggies)
4-5 lamb shanks
500ml good quality beef stock
2 cups of good quality red wine
1 brown onion - chopped
2-3 cloves of garlic - chopped
2 tbsp fresh herbs - thyme and parsley
2 tins of chopped tomatoes
Salt and pepper
1 carrot, chopped
Fresh lasagne sheets
Chopped parsley
grated parmesan cheese
Orange Zest
Method
Add the olive oil to a frying pan and brown the shanks, then remove. Cook the garlic, onion and carrot in the frypan. Add the red wine and then place the shanks and liquid into a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or until meat falls away from the shank bones.
When cooked, remove the meat from the bones and place in a separate bowl. Take some of the liquid and place it in a saucepan and reduce the liquid until it is thick.
Cook your lasagne sheets in a saucepan of boiling water. Layer the lasagne sheets with shank meat, parmesan cheese, parsley and the reduced liquid.
Voila!