-4 or more lamb shanks/ or a leg of lamb
-2-3 jars of Italian pasta sauce
-2L of stock
-1-2 tbs. Olive oil
-5-9 cloves garlic, crushed, depending on taste
-1 red onion, diced
-Fresh herbs- a few sprigs of each; sage, thyme, oregano
-3/4 cup cooked mung beans
-1/2 cup cooked quinoa
-1 cup red wine
-1 large bowl of your choice of 5 different veggies chopped; broccoli, red cabbage, cauliflower, carrot, purple carrot, mushrooms, potato, etc.
-Bunch of celery leaves, rinsed, chopped
-1/4 cup balsamic vinegar
-1/8 cup apple cider or white vinegar
-1 teaspoon of Italian dried herbs
-Salt and pepper for taste
In a large saucepan on a high heat, add oil, onion, 2 crushed garlic cloves and stir so as not to burn. Once onions sautéed, add choice of lamb and brown each side.
Then cover with stock, pasta sauces, chopped vegetables and stir.
Place lid on and bring to boil, then reduce to a simmer, adding the remaining ingredients, and 1 more garlic clove. Place lid on and simmer for 6 or more hours. The longer the better and more tender the meat. Add a crushed garlic clove to add depth of flavour every hour or two.
Serve with crusty bread and enjoy.