Ingredients

4 tb sp olive oil
2 parsnips, peeled and cut into large chunks
1 medium sweet potato, peeled and cut into large chunks
1 sweed, peeled and cut into large chunks
1 bunch spring onions, trimmed
2+1/2 tb sp olive oil, extra
2 cloves of garlic, crushed
4 lamb shanks
200mls beef broth
60mls water
125mls red wine
1 tb sp tomato paste
2 sprigs rosemary chopped
bouquet garni
freshly ground pepper and salt.

Method

Heat 1tbsp oil in a large heavy based saucepan and add root vegetables and
cook quickly, until brown.

Set aside on a plate. Add the ret of the oil to the pan and brown the garlic and shanks for a few minutes.

To the pan, add the broth, water, red wine, tomato paste, rosemary, bouquet
garni and salt and pepper. Bring to the boil, reduce the heat and leave to simmer, with the lid on for 20 minutes.

Return the vegetables to the pan and continue to cook for another 30 minutes
until vegetables and lamb are cooked.

Before serving, remove the bouquet garni and check the seasoning.

Serves: 4