1. Lightly dust the lamb shanks in flour. Heat a large pot over a high heat and add a splash of olive oil. Place the lightly floured shanks into the pan and brown on all sides.
  2. Add into the pan the prepared vegetables and garlic and cook for a few minutes to soften.
  3. Pour in the red wine, vegetable stock and canned tomatoes. Add the fresh herbs and and season with salt and pepper. Cover, reduce the heat and allow to simmer for 4 hours.
  4. When cool, remove shanks and remove the meat slicing finely. Add the meat back into the sauce and place in the fridge overnight.
  5. Next day remove the layer of fat and gently reheat on stove.
  6. Using a deep oven proof dish spoon a small amount of the sauce over the base of the dish. Arrange the cannelloni tubes upright to fit snugly in the dish. Using a spoon fill the tubes with the lamb shank mixture and when all are filled spoon the remaining sauce over the top.
  7. Cover with foil and bake in a preheated oven at 180°C for 40 minutes or until the cannelloni tubes are cooked.
  8. Garnish with some finely chopped parsley and lemon rind.

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