Lamb Shanks, Chips, Peas and Carrots

Ingredients

• 2 Whole:Lamb Shank
• 2 Tbsp:Olive Oil
• 1 Whole:Fresh Brown Onions, peeled and finely chopped
• 3 Whole:Fresh Carrots, cut into sticks
• 1 Bulb:Fresh Garlic Bulb, peeled and crushed
• 4 Cube:Beef Stock (Knorr)
• 8 Tbsp:Fresh Flat Leaf Parsley, chopped
• 1 Tbsp:Chilli Powder
• 300 ml:Red Wine
• 4 Large:Fresh White Potatoes, Chipped
• 1 Tbsp:Dried Rosemary
• 0.5 Tsp:Coarse Sea Salt
• 0.5 Tsp:Ground Black Pepper, Crushed
• 200 g:Frozen Peas, substitute for fresh

Method

1. Season the lamb shanks then seal in a frying pan with a drop of olive oil

2. Finely chop the onions and one of the carrots and add to a saucepan with the remaining olive oil and garlic, gently fry until onions are oft and translucent.

3. Add the beef stock, parsley, chilli powder and red wine, bring to the boil and simmer gently with the lid on for 3 hours.

4. 30 mins before lamb is cooked place the potato chips on a baking tray, drizzle with olive oil and season with salt, pepper, rosemary and chopped garlic.
   
   Place in a preheated oven (200c) for 20 mins

5. 15 mins beforelamb is cooked, gently boil peas and remaining carrots.