3 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 8 shallots, peeled and left whole 4 lamb shanks, around 1lb/450g each seasoned flour 1/2pt/300ml white wine 1/2pt/300ml lamb stock 1 Tbs. freshly chopped parsley 8 Jerusalem artichokes, peeled and halved 12 green olives salt and freshly ground black pepper extra chopped parsley for sprinkling
Instructions
1) Heat 2 Tbs. vegetable oil in a pan and fry onion and garlic until softened.
2) Add the whole shallots and cook for another couple of minutes.
Remove vegetables with a slotted spoon and transfer to a flameproof casserole.
3) Dip shanks in seasoned flour, shaking off any excess. Add remaining oil to the pan and on a high heat brown shanks all over to seal. Transfer these to the casserole, too.
4) Add wine and stock to the casserole ingredients and bring to the boil. Turn down to a gentle simmer and stir in parsley. Cover and cook at just bubbling point with the lid on for about 2 hours or until shanks are tender.
5) Twenty minutes before the end of cooking time, add Jerusalem artichokes and olives.
6) Season with salt and freshly ground black pepper. Pile onto a warmed serving dish. Sprinkle with freshly chopped parsley to decorate.
