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Source:

Ingredients:

• 4-6 tablespoons olive oil
• 4 lamb shanks, trimmed
• 1 leek, halved and cut into 1cm pieces
• 2 carrots, roughly chopped
• 2 medium onions, chopped
• 12 garlic cloves, unpeeled
• 1 tsp whole black peppercorns
• 350ml red wine
• 600ml chicken stock
• 1 bay leaf
• A couple of whole thyme sprigs
• A couple of whole rosemary sprigs
• Sea salt

Directions:

1. Pre-heat oven to 150 degrees C .

2. Heat the olive oil and add the leek, carrot, onion, and garlic

3. Cook until softened and lightly browned, stirring constantly; about 5 minutes.

4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.

5. Season to taste with sea salt

6. Put the lamb shanks in a casserole dish and pour over the vegetable mixture

7. Cover the baking dish tightly with foil, and place into the preheated oven. Bake until the meat is tender and falls off of the bone, 2 ½ to 3 hours.

8. Remove the bay leaf and herb stems before serving with mashed potatoes and some green vegetables

Source:

Ingredients:

• 4 chorizo, sliced
• 2 brown onions, thinly sliced
• 2 red chillies, de-seeded and finely chopped
• 4 cloves garlic, chopped
• 2 tsp soft brown sugar
• 3 cans four bean mix
• 2 cans diced tomato
• 400ml chicken stock
• 3 tbsp chopped mixed fresh herbs such as parsley, rosemary or thyme

Directions:

1. Preheat the oven to 180°C

2. Fry the chorizo in a flameproof casserole over a low heat until the oil is released.

3. Add the onion and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic and sugar.

4. Drain and rinse the beans, add them to the casserole with the tomato, stock and herbs

5. Transfer to the oven and bake for 30-35 minutes, checking occasionally to see that beans are not catching.