Lamb Shanks

2 x lamb shanks, frenched.

Carrot, onion, 2 celery sticks, red capsicum, all finely diced. Brown floured lamb shanks in large saucepan and remove. Fry vegetables in olive oil until coloured. Add lamb back in. Add cup of chicken stock, tin of tomatoes, few tbsp passata, sugar, salt, pepper and chilli, 2 bay leaves. Cook on very low heat for about 2 1/2 hours. Can be reheated in a casserole dish in the oven.

Serve with large diced potato, microwaved for 8 mins and baked crispy with olive oil and salt.

Result: 5
Preparation: really, really easy. Takes time to cook but minimal work required.