Ingredients
- 3 tablespoons Vegetable oil
- 4 lamb shanks (around 2kg)
- 1 large brown onion
- 2 celery stalks
- 1 large carrot
- 3 garlic cloves
- 3 tablespoons tomato paste
- 250 ml red wine
- 3 400 g canned diced tomatoes
- 500 ml chicken stock
- 2 teaspoons sugar
- 2 fresh bay leaves
- 1 large orange peel
- sea salt
- freshly cracked pepper
- 1/2 cup flat-leaf parsley (finely chopped)
- 1 garlic clove (finely chopped)
- zest of 1 lemon
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