Tagliatelle with lamb shanks

Serves 4

2 tbsp oil
4 small lamb shanks
Seasoned flour
1 onion, finely diced
2 sticks celery, chopped
2 carrots, chopped
15 anchovy fillets
4 garlic cloves, crushed
50g tomato paste
2 x 400g tin tomatoes
1 cup beef stock
1 cup red wine
2 bay leaves
Sea salt and black pepper
10g chopped parsley
350g tagliatelle
Olive oil
Fresh Parmesan and herbs to serve

1.Heat a large pot over medium heat, add the oil, dust the shanks with the seasoned flour and brown in the pot. Remove, set aside and wipe excess oil and any burnt bits out of the pot. Toss in the onion, celery and carrots and sauté for 5 minutes or until soft. Add anchovies and garlic and cook until softened and anchovies dissolved.
2.Add the tomato paste and cook for 1 minute, then add the tomatoes, beef stock, red wine and bay leaves. Return shanks to the pot, bring to the boil, reduce heat, cover and allow to simmer gently for 2 hours. Season and add parsley. Remove the lamb shanks from the pot, bring the liquid to the boil and simmer for 10 minutes or until thickened and reduced.
3. Cook pasta to packet instructions, drain, set aside in a colander.
4. To serve: toss the pasta with the sauce, divide between 4 bowls, top with a lamb shank and garnish with fresh herbs and Parmesan