David's favourite meat is lamb and his favourite cut of lamb is the shank. This slow-cooked stew is best cooked the day before and reheated gently. He's a smart man, that Dave.
1.In a heavy-based cooking pot with a lid heat the oil. Lightly dust the lamb shanks with flour, salt and pepper and brown them, two at a time, in the oil. Set aside. Add a little more oil to the pan and sauté the onion until soft and translucent, then add the garlic and cook for another minute, stirring with a wooden spoon.
2.Add the carrots, parsnips and tomatoes and allow to cook for 5-10 minutes until the flavours have amalgamated. Return the shanks to the pot, add the wine and water and turn the heat down to very low. Cover the pot and allow the stew to simmer slowly for an hour at least the meat should be almost falling from the bone. Serve with mashed potato, rice or buttered noodles.
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