Slow Cooked lamb Shanks with Pasta

Slow Cooked Lamb Shanks with Pasta 2 trimmed Lamb Shanks 1 brown onion 2 cloves garlic 4 (jar)anchovies 1 cup white wine. 2 carrots, peeled and chopped 2 baby fennel, chopped. 2 sticks chopped celery 2 litres chicken stock 1 lemon, for rind 1/2 cup chopped Italian parsley salt and pepper 1 tin diced tomatoes 1 packet of your favourite pasta 1. Heat a drizzle of olive oil in a heavy based pan that can transfer straight into your oven and brown off your shanks. Season shanks in salt and pepper first. 2. Take out your shanks and put in brown onions, garlic and anchovies for a few minutes until onion goes transparent. Pour in white wine and wait a minute before adding carrots, fennel, celery, tin tomatoes and your shanks back in. Cover all with chicken stock and bring to the gentle boil. 3. take off the heat and cook slowly in a medium oven for 3 hours until the shanks are falling off the bone. Lift the lid and add fresh chopped Italian parsley and 1/2 a lemon of fresh rind, stir and replace lid. 4. Boil up your favourite pasta and cook to your liking. drain and pour into shank saucepan and stir gently. 5. Serve in bowls and top with fresh shaved parmesan cheese and a sprig of parsley. Good Slow Food!