For the Marinade

• 50 ounces red whine
• 1 onion
• 3 whole cloves
• 2 bay leaves
• 4 carrots
• 2 leaks
• 2 stalks celery

For the Stew

• 5 1/ 2 pounds lamb shanks
• 2 roughly sliced onions
• 1/ 2 pound smoked pancetta
• 2 tablespoons flour
• 1 bouquet garni
• 3 1/ 2 ounces black olives
• 1 dried orange peel
• 2 tablespoons olive oil
• 1/ 2 Orange zest, to serve
• Fresh Basil and Parsley, to serve

Method

• Step 1

  Peel your onion, cut in half and pick the cloves in.

• Step 2

  Peel and slice the carrots, leeks and celery.

• Step 3

  Prepare the marinade by adding all the ingredients into the wine, cover and leave over night.

• Step 4

  The next day Take out and drain the pieces of meat from the marinade (reserve the marinade together with the vegetables).

• Step 5

  In a cast iron casserole dish add 1 tablespoon of olive oil and brown the chopped onions with the pancetta.

• Step 6

  Remove from the dish and add the rest of the olive oil and brown the meat. You might need to do this in small batches depending on the size of casserole.

• Step 7

  When the meat is brown return the onion and pancetta to the dish and add the flour. Cook for a further 2 minutes or until it starts to thicken, then add the marinade including the vegetables & the bouquet garni. Bring to the boil for 4-5 minutes

• Step 8

  Season to taste and cook on a slow heat for about 3 hours or until the meat falls off the bone.

• Step 9

  ½ hour before the end of cooking, add the previously pitted black olives.

• Step 10

  Serve with fresh pasta, grated parmesan, orange zest and fresh herbs.