INGREDIENTS
6
veal or lamb shanks (dredged in flour)
1 tbsp
olive oil
12 oz
each crushed tomatoes, red chine, chicken stock
3
crushed garlic cloves
2
sprigs each rosemary and thyme
3 tbsp
chopped parsley
1 tsp
mustard seeds
3 cups
each chopped peppers, parsnips and cremini mushrooms
1/2 tsp
pepper
salt to taste (I add mine towards the end)