How to make it

  • Preheat oven to 170 C. Combine flour, cumin and salt and peper to taste. Dust shanks with flour. Heat a little oil in a heavy based frypan and brown shanks in batches. Deglaze pan with wine and vinegar.
  • Arrange shanks in a casserole dish and pour over wine, vinegar, tomato paste and stock. Discard flesh from lemon and finely chop rind, add to casserole. Cover tightly and cook for 2 1/2 hours, until meat is falling off the bone.
  • Cook parsnips in salted simmering water until tender, drain well and mash with a little butter, parsely, egg yolk and cream.
  • Remove shanks from liquid and pull meat off the bone. Skim fat off liquid,season to taste and reduce to desired consistency. (thicken if you like).
  • Place meat and sauce in a greased pie dish, cover with parsnip and top with breadcrumbs. Bake at 180 C for 35 minutes until crust is golden and filling hot.

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