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The lamb becomes so meltingly tender after cooking that it falls off the bone: it’s worth every minute of the preparation time.


1. Prepare the ingredients: peel and finely chop the onion, carrots and garlic and trim and chop the celery. Remove all visible fat from the lamb.

2. Spray a heavy pan with Fry Light and place over a high heat. Add the lamb and brown on all sides. Remove from the pan and set aside. Turn the heat to medium and cook the onion, carrots, garlic and celery for 10 minutes before adding the tomatoes, stock, sweetener and bay leaf. Season well.

3. Return the shanks to the pan, cover tightly and reduce the heat to low. Cook for 2 ½ hours, stirring occasionally until the meat is meltingly tender. Remove from the heat and allow to rest for 10 minutes before serving garnished with parsley and finely grated lemon zest.