LAMB SHANK CASSOULET

Prep time overnight Cooking time +3 hours Serves 4 4 tbsp olive oil 4 lamb shanks 6 strips of beef bacon, chopped 1 beef sausage, sliced 2 onions, finely chopped 2 garlic cloves, chopped 500g barlotti beans, soaked overnight 1 cup non-alcoholic white wine 4 cups chicken stock 4 tbsp soy sauce 1 tbsp smoked paprika 2 rosemary sprigs 2 tbsp tomato paste 2-4 bay leaves 4 sprigs thyme 1 small bunch of parsley, chopped, to serve Lemon juice and zest, to serve Preheat the oven to 130°C. In a large roasting pan, heat the oil and add the lamb shanks. Brown on all sides, remove and set aside. In the same pan, brown the beef bacon, remove and set aside. Now brown the sausage slices, remove and set aside. Add onions and garlic to the pan and sauté for 5 minutes. Add the beans, beef bacon, sausages and all remaining ingredients to the pan. Boil for 10 minutes, remove from the heat and add the lamb shanks. Cover the pan with two layers of foil and place it in the oven for about 3 hours or until the beans and lamb are cooked. Season and garnish with parsley, then add a little lemon juice and zest.